Recipe by NELLIE73
"I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread."
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1 (8 ounce) package
skinless, boneless chicken breast halves
Italian seasoning, or more to taste
ground black pepper to taste
sun-dried tomatoes, cut in thin strips
1 (10.75 ounce) can
low-sodium chicken broth
1 (14 ounce) jar
marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
crumbled feta cheese, divided
This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore), and I used goat cheese rather than feta--personal preferences. Otherwise, I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor, and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders, so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much, NELLIE73.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Artichoke in Lemon Vodka Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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