This delicious recipe is from WeightWatchers’ new Power Foods Cookbook.  Serves 4

 

Ingredients

12 ounces whole wheat penne

3/4 pounds boneless skinless chicken breasts,

cut into 1-inch chunks

1/2 teaspoon table salt

1/2 teaspoon black pepper

4 teaspoons olive oil

1 medium onion, sliced

3 garlic cloves, minced

1-14 ounce can artichoke hearts,

drained, patted dry, and quartered

12 ounces roasted red peppers (packed in water),

drained and sliced

1/3 cup dry white wine

1 cup reduced-sodium chicken broth

4 tablespoons shredded Parmesan cheese

1/4 cup chopped fresh basil

Instructions

Cook penne according to package directions.  Drain and transfer to a large bowl.

Sprinkle chicken with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.  Heat 2 teaspoons of oil in large skillet over medium heat.  Add chicken and cook, turning occasionally, until lightly browned, 3-4 minutes. Transfer to plate and set aside.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat.  Add onion and garlic.  Cook, stirring occasionally, until onion begins to soften, about 2 minutes.  Stir in artichoke hearts and roasted peppers.  Cook, stirring, for 1 minute.  Add wine and cook until liquid is reduced by half, about 1 minute.  Stir in broth and bring to a simmer.

Add pasta to skillet and cook, stirring occasionally, until heated through and liquid thickens slightly, about 2 minutes.  Add chicken and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.  Cook until chicken is heated through, about 1 minute.  Remove from heat and stir in 2 tablespoons cheese and basil.  Top with remaining 2 tablespoons of cheese.