Artichoke, Sun-dried tomato, Red Pepper and Chicken Pasta

I got this recipe from a neighbor and it is delicious...especially if you are a fan of artichokes and sun-dried tomatoes.

(this time I made it with penne noodles and only had dried basil on hand)

Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta

(adapted from Mud Pie Gourmet)

2 tsp olive oil
2 garlic cloves, minced
2 chicken breasts, actually made into 4 chicken cutlets Pounded to 1/4 inch thick
Kosher salt and freshly ground black pepper
6 oz canned artichokes (in water)
2 T sun-dried tomatoes, chopped
3 T chopped roasted red peppers
1/2 cup whole milk
½ cup chicken broth
2 T fresh basil
Juice from ½ a lemon
1/2 lb mini bowtie pasta

Heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté 1 minute. After pounding the chicken breasts, season with salt and pepper to taste on both sides. Add the chicken breasts to the olive oil. Cook about 5 minutes on each side, until cooked through. Remove from pan and slice diagonally.

Combine artichokes, sun-dried tomatoes, and red peppers in skillet used for the chicken. Sauté about 2 minutes. Add milk and chicken broth. Add sliced chicken, basil, lemon juice and pasta. Stir until combined.

Calorie total: 1 Cup = 266 calories.

Weight Watchers info:

Fat: 3.8 g

Carbs: 33.1 g

Fiber: 2.2 g

Protein: 24.8 g

I usually grate a little parmesan on top. 1 T is about 22 calories.