Ingredients:
8 ounces pasta
1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1/4 cup chicken broth, fat free low sodium
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1/2 cup pitted kalamata olives
1 (14 ounce) cans quartered artichoke hearts, drained
2 tablespoons minced fresh parsley
Directions:
Cook pasta according to package directions omiting salt and fat.
Heat oil over medium high. Sprinkle chicken with salt and pepper and cook in oil for 5 minutes on each side. Remove from pan, but keep warm.
While chicken cooks whisk together wine, brth, cornstarch and mustard. after removing chicken use mixture to deglaze pan. Bring to a boil and cook 1 minute.
Stir in olives and artichokes, cook an additional minute.
Serve 2 ounces pasta with chicken breast half and spoon sauce over all. (1/4 cup sauce).
Servings: 4
Time preparation: 0 min.
Time total: 20 min.