Chicken and Artichoke Vermicelli

  • Yield: 6 to 8 servings


2pounds skinless, boneless chicken breasts, cut into large strips
1tablespoon paprika
-- Salt and pepper to taste
1-- (14-ounce) can quartered artichoke hearts, drained
1/4cup all-purpose flour
1-- (14 1/2-ounce) can fat-free chicken broth
1/2cup dry sherry
1teaspoon dried rosemary
1-- (16-ounce) package vermicelli pasta
1/3cup green onions, green part only, sliced


  1. Preheat oven to 350F. 
  2. Lay chicken breasts in a 3-quart oblong baking dish coated with nonstick cooking spray.  Season with paprika, salt and pepper.  Place artichokes around chicken.
  3. Place flour in a saucepan and gradually stir in chicken broth.  Cook over medium heat until thickened, 3 to 5 minutes.  Add sherry and rosemary and continue cooking 1 minute.  Pour over seasoned chicken breasts.
  4. Bake, uncovered, 1 hour.
  5. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain and toss with green onions.  Serve with chicken and sauce.

Nutritional Info *per serving

  • Calories 420
  • Fat 4.2g
  • Saturated Fat 1g
  • Cholesterol 69mg
  • Sodium 284mg
  • Carbohydrate 54.6g
  • Protein 35g