Chicken with Artichoke Hearts and Tomato Cream Sauce

Chicken with Artichoke Hearts and Tomato Cream Sauce

Comments: This is a simple dish with a delicious creamy tomato sauce (one of our favorites). And when we feel like being bad, we use real half and half instead of the fat free. We sometimes add a can of drained, diced tomatoes as well.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

1 1/2 pounds chicken breast, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon pepper, black, ground
1 tablespoon olive oil
2 cloves garlic, fresh, minced
1/2 onion, medium, chopped
1 can (10 ounces) artichoke hearts, drained and halved,
2 tablespoons tomato paste, or more for a darker sauce
1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium), or white wine
3/4 cup half and half, fat free
2 tablespoons basil, fresh, chopped

Preparation: Pound chicken to about 1/4 inch thickness. Season with salt and pepper (and a dash of paprika if desired). Heat a large skillet over medium high heat. Add olive oil. Add chicken to skillet and cook for about 4 minutes per side until just cooked through. Remove chicken to a plate and cover with foil to keep warm. Add garlic to skillet and lower heat to medium. Add onions and stir. Cook for about 1 to 2 minutes. Add drained and halved artichoke hearts, tomato paste and chicken broth and cook over medium low heat for about 2 to 3 minutes. Add half and half and stir. Cook over low heat for 2 to 3 minutes. Add chicken back to skillet and cook for about 1 minute until warmed through. Serve with sauce on top and garnish with fresh basil if desired. This is great served over a bed of spinach or whole wheat pasta.

Nutrition: Per Serving About: 290calories, 8 g fat, 2 g saturated fat, 0 g trans fat, 39 g protein, 15 g carbohydrates, 3 g dietary fiber, 950 mg sodium; WW Points plus value 7

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