Parmesan Chicken Pasta

Real prep time: 30 minutes
Cook time: 35 minutes
Serves: 4
Side dish suggestions: roasted vegetables (shown)

Supplies:

• 2.5 quart baking dish
• large skillet
• large pot
• colander

From the freezer:

• 4 small boneless skinless chicken breasts, thinly sliced into strips

From the pantry:

• 1# linguine, whole wheat or semolina
• 1 small jar quartered marinated artichoke hearts
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 c chicken broth
• 1 tbl cooking oil
• 1/3 c white wine
• cooking spray

Fresh:

• 1/8 c half-and-half or cream
• 1/2 c grated Parmesan cheese
• 1/2 c chopped onion
• 1 tbl garlic cloves (2), minced

Preparation:

1. Heat oven to 450 degrees. Cook pasta for 6 minutes in boiling water. Drain; set aside.
2. Heat oil in large skillet over medium high heat. Sautee onion and garlic for about two minutes. Stir in artichoke hearts and wine. Cook for thirty seconds or until wine is almost evaporated. Remove from heat. Add pasta and toss to coat.
3. Spray baking dish with cooking spray. Spread pasta mixture into dish. Arrange chicken on top of pasta, overlapping as little as possible.
4. Combine chicken broth, cream, thyme, salt, and pepper in a small bowl. Pour over top of chicken.
5. Cover and bake for thirty minutes. (Now is a great time to slice the vegetables!)
6. Uncover and top with cheese. Bake five minutes more. (Now is a great time to roast the vegetables!)

Approx. calories: 500 per serving