CHICKEN WITH ARTICHOKES & PASTA

1 (6 OZ) Jar Marinated Artichoke Hearts, quartered 8 Skinless, Boneless Chicken Thighs 1/4 Teaspoon Black Pepper Cooking Spray 1/2 Cup Green Onions, sliced

1 Garlic Clove, minced 1/4 Cup White Wine 4 Cups Spiral Pasta, cooked 1 Tablespoon Kalamata Olives, chopped 1 (14.5 Oz) Can Tomatoes, diced & drained 2 Tablespoons Parmesan Cheese, grated

Drain artichokes over a bowl. Reserve. Sprinkle chicken with pepper, coat with cookingspray. Heat a skillet and add chicken. Sauté 3 minutes on each side. Add onions and garlic. Sauté for 1 minute. Stir in the reserved artichoke marinade and wine. Bring to a boil and reduce heat. Stir in the remaining ingredients, except the cheese. Cook until heated, about 2 minutes. Sprinkle with the cheese. Serve.

SERVINGS 4; CALORIES 436; FAT 14 g; PROTEIN 34.4 g; CARBS 39 g; FIBER 1.9 g; CHOL 115 mg; IRON 3.9 mg; SODIUM 594 mg; CALC 96 mg SERVING SIZE= 2 Thighs, 1 3/4 Cup Pasta

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Updated 01/22/03