Tuscan Chicken Pasta
Who says two people can’t have a power-packed flavorful easy dinner? This is one of those quick chicken pasta recipes you can double to feed more people!  Toss with pasta of your choice!
Servings
2servings
Servings
2servings
Ingredients
  • 2 bonelessskinless chicken breasts                                                         , 6-ounce
  • salt and pepper to taste
  • 2tablespoons olive oil
  • 1/2cup chopped onion
  • 2 Roma tomatoeschopped
  • 1teaspoon minced garlic
  • 1tablespoon capersdrained
  • 2tablespoons sliced black or Kalamata olives
  • 1/2 can artichoke heart quartersdrained, 14-ounce
  • 1/3cup white wine or white cooking wine
  • 2cups baby spinach
  • grated Parmesan cheeseoptional
Instructions
  1. Between two sheets of plastic wrap or wax paper, pound each chicken breast until about 1/4-inch thick. Season to taste.
  2. In large nonstick skillet coated with nonstick cooking spray, cook chicken breasts on both sides until done, about 5-7 minutes. Remove from skillet to plate..
  3. In same nonstick skillet, heat olive oil and cook onion until tender, about 5 minutes. Add tomatoes, garlic, capers, olives, and artichokes and cook until tomatoes are soft, about 5 minutes. Next, add wine, stirring, and cook until bubbling. Add spinach, cooking until wilted. Return chicken to skillet and sprinkle with Parmesan cheese, if desired.  Toss with pasta of your choice.
Recipe Notes

Per Serving: Calories 406 Calories from fat 37% Fat 17g Saturated Fat 3g Cholesterol 99mg Sodium 533mg Carbohydrate 15g Dietary Fiber 4g Sugars 4g Protein 43g Dietary Exchanges: 3 vegetable, 5 lean meat, 1/2 fats