Recipe - Braised Chicken W Artichokes

4 teaspoon Olive oil; divided
4 Chicken breasts without skin
& bones
Three fourths cup Red onion; chopped
2 md Cloves garlic; minced
One half pound Button mushrooms; thinly
cut or sliced up
One fourth cup Tomato paste
Three fourths cup Low sodium chicken broth
3 tablespoon Balsamic vinegar
1 cn (14 OZ) artichoke hearts;
drained and halved
1 teaspoon Basil leaves; dried
One fourth teaspoon Thyme; dried
One half teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Parsely; chopped
2 cup Penne Pasta; cooked
2 tablespoon Parmesan cheese

In large, nonstick skillet, heat 2tsp. olive oil over medium heat. When the
pan is hot add the chicken and cook 2 minutes on each side. Remove from
pan.

Put the remaining 2 tsp. oil in the pan. Add the red onion and garlic;
saute 3 minutes. Then add the add the mushrooms and saute until soft, about
5 minutes.

Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken
back into the pan, adding the artichoke hearts, basil, thyme, salt &
pepper. Pour in the broth mixture. Bring to a simmer, cover and cook 5
minutes. Turn chicken pieces over and continue cooking 4 minutes or until
cooked through. Stir in parsely and remaining TBS vinegar.

Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.

NOTES :
377 calories
9.4 g fat
Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@juno.com (Carole A
Moran) on Jan 20, 1998