This dish is always a crowd pleaser. Very easy to make and absolutely delicious, you can’t go wrong. Using whole-grain pasta and whole-wheat flour, the fiber is high. Further, it is very well balanced and filling!
1 1/2 lb chicken breast – cut into 1 cubic inch pieces
4 cloves garlic – minced
2 Tbsp canola oil
2 c chicken broth
1 c cooking wine
1/2 c balsamic vinegar
1 c canned artichoke hearts – quartered and drained (not marinated)
1/3 c capers – drained
1 c sun-dried tomatoes
1/2 c whole-wheat flour
1 box whole-grain pasta
grated parmesan cheese
In a large bowl, toss the pieces of chicken in the whole-wheat flour until all pieces are well coated. In a large deep pan, heat the oil over medium heat. Once heated through, saute the garlic until golden brown. Next, saute the chicken pieces until lightly brown on all sides. Remove the chicken from heat and set aside.
In the same pan, add the chicken stock, cooking wine and balsamic vinegar. Bring to a boil and then reduce heat to simmer. Simmer until sauce reduces by about one-quarter. Add sun-dried tomatoes and capers and simmer for another 10 minutes. Then, add chicken and artichoke hearts.
In a large pot, bring two quarts of water to a boil. Put pasta into water and boil for nine minutes. When pasta is done (should be al dente), remove from heat and drain (do not rinse). Put the pasta back into the pot and add the contents of pan. Mix well and serve with a dusting of parmesan.