Roman Chicken Saute with Artichokes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.6
- Total Fat: 4.0 g
- Cholesterol: 54.8 mg
- Sodium: 225.1 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 3.2 g
- Protein: 24.5 g
View full nutritional breakdown of Roman Chicken Saute with Artichokes calories by ingredient
Introduction
Taken from Good Housekeeping.3 -4 WW points per serving. Taken from Good Housekeeping.
3 -4 WW points per serving.
Number of Servings: 6
Ingredients
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3 tsp Olive Oil
1.25 lbs Chicken Breast cut into thin strips
Salt and Peppar to Taste
2 Cloves garlic, sliced thin
1 can (14 oz) artichoke hearts drained and quarteted (look for the kind not packed in oil)
1/2 cup dry white wine
1/2 cup chicken broth
1 pint of Grape Tomatoes
1tsp fresh grated lemon peel
1 bag (5-6 oz) baby arugula
Directions
Sprinkle chicken with salt and pepper to taste on all sides.
In skillet, heat 2 tsp of olive oil on med-high heat until very hot. Add chicken and cook 8 minutes or until browned on the outside, middle no longer pink, stirring occasionally. Remove chicken from skillet.
To same skillet, add remaining oil. Reduce heat to med and add garlic cook until golden (about 30 seconds or longer). Stir in artichokes and cook 3-4 minutes or until browned. Stir in wine and cook on med-high heat for 1 minute.
Add Chicken broth and tomatoes. Cover and cook 2-3 minutes or until most tomatoes burst. Remove skillet from heat. Return chicken to skillet. Stir in lemon peal until combined.
Arrange arugula on platter and top with sauteed chicken mixture. Garnish with additional lemon peel.
Number of Servings: 6
Recipe submitted by SparkPeople user HMR809.
In skillet, heat 2 tsp of olive oil on med-high heat until very hot. Add chicken and cook 8 minutes or until browned on the outside, middle no longer pink, stirring occasionally. Remove chicken from skillet.
To same skillet, add remaining oil. Reduce heat to med and add garlic cook until golden (about 30 seconds or longer). Stir in artichokes and cook 3-4 minutes or until browned. Stir in wine and cook on med-high heat for 1 minute.
Add Chicken broth and tomatoes. Cover and cook 2-3 minutes or until most tomatoes burst. Remove skillet from heat. Return chicken to skillet. Stir in lemon peal until combined.
Arrange arugula on platter and top with sauteed chicken mixture. Garnish with additional lemon peel.
Number of Servings: 6
Recipe submitted by SparkPeople user HMR809.
Member Ratings For This Recipe
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BAILEYS7OF9
