CHICKEN ON THE FLY

Chicken on the Fly image

Provided by Angie Robinson

Categories Pasta

Time 55m

Number Of Ingredients 10

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1/2 c bread crumbs, dry
2 chicken breasts, boneless and skinless
2 Tbsp olive oil, extra virgin
14 1/2 oz can chicken broth
10 oz can white mushrooms
14 1/2 oz artichoke hearts, quartered
1/2 c grated parmesan
16 oz pasta shells, or your favorite
salt and pepper
garlic powder; or minced garlic

Steps:

1. Mix bread crumbs, salt and pepper in a plastic bag. Shake the chicken pieces in the bag till coated with bread crumbs.
2. Heat 2 tbsp. oil in a frying pan. Saute chicken until browned, turning at least twice, about 10 min.
3. Remove chicken and pour broth into pan. Stir with wooden spoon until brown bits come loose.
4. Place chicken breasts in a 9X12 in. casserole dish. add mushrooms and artichokes. pour broth over chicken-it will turn into gravy while cooking.
5. Bake uncovered at 350 for 45 min. Five min. before removing from oven, sprinkle with parmesan.
6. A half hour before serving, boil pasta according to package directions.