Pasta Dishes : Poultry Last Updated: Aug 7th, 2009 - 10:31:34 Caprese Chicken Pasta By Sandra Woodruff  Printer friendly page Yield: 5 servings 8 ounces whole-wheat rotini or penne pasta 1/2 teaspoon cornstarch 3/4 cup chicken broth 1 pound boneless skinless chicken breast, cut into bite-size pieces 3/4 teaspoon garlic powder 3/4 teaspoon ground black pepper 1/2 teaspoon sea salt 1 tablespoon extra virgin olive oil 3 cups chopped fresh tomatoes 1/4 cup finely chopped fresh basil or 1 tablespoon plus 1 teaspoon dried basil 1 1/4 cups marinated artichoke hearts, drained and coarsely chopped 1/3 cup chopped black olives 1 cup shredded part skim mozzarella cheese 1. Cook the pasta al dente according to package directions. Drain and set aside. Place the cornstarch in a bowl and add about 1 tablespoon of the broth. Stir to dissolve the cornstarch. Stir in the remaining broth and set aside. 2. Place the chicken in a medium bowl and sprinkle with the garlic powder, pepper, and salt; toss to mix. Coat a large deep skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several minutes or until nicely browned and no longer pink inside. Reduce the heat to medium and pour the broth mixture into the skillet. Cover and cook for 1 minute. Add the tomatoes to the skillet, cover, and cook for 2 minutes. Add the artichoke hearts and olives, cover, and cook for an additional minute or until the tomatoes soften and the mixture is heated through. 3. Add the pasta to the skillet mixture and toss to mix. Cook for a minute or two to heat through. Serve hot, topping each serving with some of the mozzarella cheese. Nutritional Facts (per 1 7/8-cup serving) Calories: 394     Carbohydrates: 41 g     Fiber: 5 g    Fat: 9.7 g    Sat. Fat: 3.4 g Cholesterol: 65 mg      Protein: 37 g    Sodium: 678 mg    Calcium: 224 mg Potassium: 593 mg GI rating: low Diabetic exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page