Minted Chicken and Artichoke Rotini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Fresh mint adds bright, spring flavor to this ultra quick chicken and artichoke pasta.
Ingredients
- salt and pepper
- 2 tbsp. olive oil
- 1 lb. ground chicken
- 4 clove garlic
- 2 package frozen artichokes
- 1/2 c. packed fresh mint leaves
- 1 box multigrain rotini
- 1 oz. Parmesan cheese
Instructions
- Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
- In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add chicken, half of garlic, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 4 to 5 minutes or until chicken is browned, stirring and breaking up chicken with spoon. With slotted spoon, transfer to plate.
- In same skillet, heat remaining tablespoon oil on medium. Add artichokes, one-fourth of mint, and remaining garlic. Cover and cook 5 minutes or until artichokes are tender, stirring occasionally and breaking artichokes into pieces with side of spoon.
- Meanwhile, add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.
- Add Parmesan, reserved chicken, artichokes, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining mint to pot. Cook on medium 2 minutes or until pasta is al dente and coated, tossing. If mixture is dry, toss with additional cooking water.
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