Pasta, Chicken and Artichokes

Ingredients

• 4 ounces uncooked pasta
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 skinless, boneless chicken breast halves – cut into strips
• 1/4 cup chicken broth
• 1/4 cup fresh chopped broccoli
• 1/4 cup chopped tomatoes
• 1/4 (14 ounce) can artichoke hearts, drained and sliced
• 1/4 cup fresh sliced mushrooms
• 1/4 cup chopped red bell pepper
• salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Directions

Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.

In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.

Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.

Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.