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Chicken With Artichokes & Sun-dried Tomato

I CAN'T BELIEVE IT'S NOT BUTTER!(1)
Nora Abbou: "Paired it with pasta, and added the cheese upon p…" Read More
7Ingredients
30Minutes

Ingredients

US|METRIC
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons i can't believ it' not butter! made with olive oil spread
  • 1 clove garlic (finely chopped)
  • 14 ounces artichoke hearts (drained and chopped)
  • 2 tablespoons sun-dried tomatoes in oil
  • 1 cup fat free reduced sodium chicken broth
  • 2 tablespoons grated Parmesan cheese
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    Directions

    1. Season chicken, if desired, with salt and ground black pepper.
    2. Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked. Remove chicken to serving platter and keep warm.
    3. Melt remaining 1 tablespoon spread in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add artichoke hearts and tomatoes and cook, stirring occasionally, 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer 5 minutes or until sauce is slightly thickened. Stir in cheese.
    4. Spoon sauce over chicken. Serve, if desired, with hot cooked rice or mashed potatoes and garnish, if desired, with chopped fresh parsley and additional grated Parmesan cheese.
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    Reviews(1)

    Nora Abbou 2 years ago
    Paired it with pasta, and added the cheese upon plating. Delicious!

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