My Final Weight Loss Journey

This reminded me of a dish that I love at Zio's, a chain restaurant that we have here in Houston.  The only difference is this dish doesn't have the cheese sauce.  I really did like the light wine sauce with Romano cheese tons better!  This will be a recipe that will be repeated often!  I wouldn't hesitate at serving this to company.  Serving size is perfect!  I served it with a nice tossed salad and garlic bread.  YUM!  I also adapted this recipe from Weight Watcher's In One Pot cookbook.

Servings:  6 (Serving size: 1 1/2 cups)
HU:  8

2 Tablespoons extra-virgin olive oil
3/4 pound skinless boneless chicken breast halves, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 onion, sliced
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered
1 (12-ounce) jar roasted red peppers, drained, patted dry, and cut into strips
1/3 cup dry white wine
1 cup reduced sodium fat-free chicken broth
6 cups cooked penne pasta (3/4 pound dry penne)
1/4 cup grated Romano cheese
1/4 cup chopped fresh parsley

Heat 1 Tablespoon of the oil in a large nonstick skillet over medium-high heat.  Add chicken and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper.  Cook, turning occasionally, until lightly browned and just cooked through, 3-4 minutes.  Transfer to a plate and set aside.

Heat the remaining 1 Tablespoon oil in the same skillet over medium-high heat.  Add the onion and garlic.  Cook, stirring occasionally, until the onion begins to soften, about 2 minutes.  Stir in the artichoke hearts and roasted peppers.  Cook, stirring, about 1 minute.  Add the wine and cook until the liquid is reduced by half, about 1 minute.  Stir in the broth and bring to a simmer.

Add the pasta to the skillet and cook, tossing occasionally, until heated through and the liquid thickens slightly, about 2 minutes.  Add the chicken and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.  Cook until the chicken is heated through, about 1 minute.  Remove from the heat, then stir in the cheese and parsley.

PER SERVING:  397 Cal, 9g Fat, 2g Sat Fat, 35mg Chol, 830mg Sod, 55g Carb, 6g Fib, 24g Prot, 87mg Calc.

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