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