PAN-SEARED CHICKEN WITH ARTICHOKES AND PASTA Four food groups, great taste, and great nutrition - all in one bowl. Since everything is cooked in one pan, the larger the pan, the better. 1 (6-ounce) jar marinated artichoke heart quarters, undrained 8 skinless, boneless chicken thighs (about 1 1/2 pounds) 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/2 cup sliced green onions 1 garlic clove, minced 1/2 cup dry white wine 4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli (short twisted spaghetti) 1 tablespoon chopped pitted kalamata olives 1 (14.5-ounce) canned diced tomatoes, drained 2 tablespoons grated fresh Parmesan cheese

Drain artichokes in a colander over a bowl, reserving marinade.

Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken, sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

4 servings.

1 Serving - 2 thighs and about 1 3/4 cups pasta mixture: Calories: 436 (Cal. from fat: 29%), Fat: 14g (Saturated: 3.4g), Cholesterol: 115mg, Sodium: 594mg, Carbohydrate: 39g, Protein: 34.4g.

[Cooking Light, March 2001]