So I have to admit, before this dish I have never had artichokes before. I know that canned artichokes doesn't count, but I'm taking baby steps here! I was surprised to find they had kind of a tangy flavor. This dinner was so good, and the parmesan cheese sprinkled on top (forgot it for the picture) was the perfect finishing touch.
9 oz. fettuccine (I used whole wheat pasta)
8 oz. sliced mushrooms
1 small red bell pepper, seeded and sliced
2 Tbl. butter
1 Tbl. flour
1 cup milk
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 cups shredded skinless rotisserie chicken breat
14 oz. can artichoke hearts, drained and cut in half (I found a can of quartered artichoke hearts)
1/4 c. chopped green onions
fresh parmesan cheese
1. Cook pasta. Drain and keep warm.
2. In large skillet, spray with non-stick cooking spray and saute mushrooms and red pepper for 5 minutes, stirring frequently. Remove and keep warm.
3. Add butter to pan. Add flour to melted butter and cook 1 minute until bubbly. Add milk, salt, and pepper. Cook 3 minutes until thick, stirring constantly.
4. Add mushroom mixture, chicken, and artichokes to pan. Cook until heated. Add lemon juice and green onions. Toss mixture with pasta. Sprinkler with parmesan cheese.
Serves 5-1 1/2 cup servings at 7 WW points per serving.