Saturday, February 13, 2010

Creamy Chicken with Walnuts and Artichokes

1/4 C walnut pieces
2 small boneless skinless chicken breasts or 1 large one
1/2 can artichoke hearts, drained
Handful of sliced button mushrooms
2 tsp hazelnut oil (olive oil will work just fine, too!)
1 C low fat cottage cheese
Angel hair pasta

Start by roasting the walnut pieces in a large saucepan on medium heat for 5 to 7 minutes, tossing occasionally.

Also, bring a pot of salted water to boil for your pasta.

Meanwhile, cube the chicken breast. When the walnut pieces are toasted, remove them from the pan and add the oil. When the oil is hot, add the chicken.

Add your pasta to the boiling pot of water and cook for 5 minutes or until done.

Sautee the chicken for 4 to 5 minutes before adding in the mushroom pieces and artichoke hearts. Continue to sautee until the chicken is cooked through (3 to 4 minutes).

Drain your pasta and add it to the saucepan with the chicken mixture. Add the cottage cheese and toss to coat. Serve immediately :-)

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