- 4 ounces uncooked pasta
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 skinless, boneless chicken breast halves – cut into strips
- 1/4 cup chicken broth
- 1/4 cup fresh chopped broccoli
- 1/4 cup chopped tomatoes
- 1/4 (14 ounce) can artichoke hearts, drained and sliced
- 1/4 cup fresh sliced mushrooms
- 1/4 cup chopped red bell pepper
- salt and pepper to taste
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
- In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
- Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
- Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.