4 skinned and boned chicken breasts, cut into thin strips
1/2 teaspoon salt, divided
1/4 teaspoon pepper
Vegetable cooking spray
1 (10 3/4-ounce) can fat-free cream of chicken soup, undiluted
1/2 cup dry white wine
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons fresh lemon juice
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped)
1 tablespoon drained capers
1 (9-ounce) package refrigerated spinach fettuccine
2 bacon slices, cooked and crumbled
Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
Saute chicken in a large nonstick skillet coated with cooking spray over medium-high heat 5 to 7 minutes or until done.
Whisk together soup, next 3 ingredients, and remaining 1/4 teaspoon salt. Pour over chicken in skillet. Stir in artichoke hearts and capers. Bring mixture to a boil; reduce heat, and simmer 10 minutes.
Prepare past according to package directions, omitting salt and fat. Drain and place in a large bowl. Pour chicken mixture over pasta, tossing to coat. Sprinkle evenly with bacon. Serve immediately.
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