This is simple, healthy and quick enough to do for a week night meal! DH hates artichokes but wouldn't you know...I once again made a dish with an ingredient he didn't like he didn't complain a bit!
Chicken Artichoke and Mushroom Fettuccine
Adapted from Weight Watchers 20 Minute Recipes Spring Fall 2008
1 (9-ounce) package fresh fettuccine
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.
Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.
Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.