Quick and Easy: Chicken-Artichoke Stir-Fry with Pasta

Nashville Tennessean

Canned artichoke bottoms add a slightly salty flavor to this stir-fry. If you don't have any, squeeze a little lemon juice in with the tomatoes.

• 1 pound angel-hair pasta
• 2 teaspoons olive oil, divided use
• 2 large or 4 small boneless, skinless chicken-breast halves
• Dash freshly ground black pepper
• 1/4 cup chopped onion
• 2 cups chopped fresh tomatoes
• 1/4 teaspoon chopped dried rosemary
• 1 teaspoon chopped garlic
• 3 artichoke bottoms, drained and diced
• 1/4 cup sliced black olives
• 2 Tbs. chopped oil-cured sun-dried tomatoes

Prepare pasta according to package, drain, stir in 1/2 teaspoon of the olive oil, cover and keep warm.

Meanwhile, cut chicken into one-inch dice. Sprinkle with a few grinds of black pepper. Heat large, heavy nonstick skillet 30 seconds, add remaining one and one-half teaspoons olive oil and heat. Add chicken and sauté about two minutes.

Stir onion into chicken, and cook about 90 seconds, or until onion is slightly softened and chicken is no longer pink.

Stir in tomatoes, rosemary and garlic; continue cooking two to three minutes, or until juices reduce slightly. Add diced artichoke, black olives and chopped sun-dried tomatoes; cook another two minutes. Serve over pasta. Serves four.

Nutritional analysis per serving: 612 calories, 46 grams protein, 77 grams carbohydrate, 5 grams fiber, 13 grams fat, 78 milligrams cholesterol, 201 milligrams sodium.