|Preparation Time||5 Minutes|
|Cook Time||25 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Artichokes; Chicken; Spaghetti|
|Category||Pasta; Poultry; Vegetables|
|Cook Method||Boiling; Pan Searing; Sautï¿½ing|
|Diet||Low Calorie; Low Cholesterol; Heart Healthy; High Protein|
4 ounces dry whole-grain spaghetti, broken in half
2 tablespoons canola oil, divided
3/4 pound boneless skinless chicken breasts, rinsed, patted dry, and cut into bite-size pieces
1/2 of a 13.75-ounce can of quartered artichoke hearts, drained
3 medium garlic cloves, minced
1 cup (about 1 ounce) packed baby spinach
1/2 cup fresh basil leaves, chopped
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
Follow package directions to cook pasta, without adding any salt or oil.
While pasta is cooking, heat 1 teaspoon of canola oil in a large pan over medium heat. Tilt pan to coat evenly with oil.
Place the chicken in the oiled pan and cook 4 minutes, or until lightly browned. While stirring constantly, add the artichoke hearts. Cook while stirring for 2 minutes, or until chicken is cooked through. Remove from the pan and place on a plate.
Add the second teaspoon of canola oil and garlic to the pan over medium heat. Cook 15 seconds.
Remove the pan from the heat. Add the drained pasta, chicken mixture, baby spinach, basil leaves, and salt. Mix together. Sprinkle with cheese.
Calories: 310 cal
Total fat: 12g
Saturated fat: 2g
Dietary fiber: 4g