1 cup whole wheat pasta
½ teaspoon Sandra’s Spice
½ teaspoon poultry seasoning
1 teaspoon grape seed oil
1 lb chicken
½ cup sliced mushrooms
½ teaspoon Worcestershire sauce (pour over mushrooms before cooking)
½-1 cup chicken broths
1 cup broccoli florets
¼ cup sun dried tomatoes
½ cup artichoke hearts roughly chopped
½ cup red onion roughly chopped
¼ cup fresh parsley finely chopped
1 teaspoon parmesan cheese (optional)
Boil water for pasta and follow cooking directions on package.
In a small dish add Sandra’s Spice, poultry seasoning, grape seed oil and mix. Using a pastry brush coat chicken on both sides.
In a saucepan over high heat, lightly coat with cooking spray or grape seed oil. Add chicken and lightly brown on one side, add mushrooms and lightly brown chicken on the other side. When chicken is lightly browned, reduce heat to low, add chicken stock and sun dried tomatoes. When the chicken is almost cooked add broccoli, tomatoes, artichoke, onions, and let simmer until chicken is cooked through. Right before serving add parsley.