Low Fat Chicken Pasta Creamavera

• 1 pound linguine, cooked
• 2 cups grilled chicken breast, sliced
• 1 tbsp olive oil
• 1 (6-ounce) can marinated artichoke hearts
• 1/2 cup diced onion
• 1 tbsp minced garlic
• 3/4 cup julienned red bell pepper
• 3/4 cup julienned yellow bell pepper
• 1 cup sliced mushroom
• 1 tbsp chopped oregano
• 2 tsps chopped thyme
• 2 cups fat-free half and half
• 1/4 cup fat-free sour cream
• 1/2 cup reduced fat, grated Parmesan cheese
• salt and black pepper to taste

1. In a large skillet, heat olive oil over medium-high heat. When oil is hot, add liquid from artichoke hearts. Chop artichokes into bite-sized pieces and reserve for later. Bring liquid to a simmer and add onions, garlic and bell peppers. Saute for 3-5 minutes or until softened. Add artichoke hearts, mushrooms, oregano and thyme and saute for 2-3 additional minutes. Add half and half, bring to a simmer then reduce slightly. Remove from heat and add sour cream and cheese. Stir until cheese is melted. Season to taste with salt and pepper. Toss mixture with hot cooked pasta and garnish with more Parmesan cheese and a sprig of oregano.

linguine, chicken breast, olive oil, onion, garlic, red bell pepper, yellow bell pepper, mushroom, oregano, thyme, ubc, reduced fat, salt

Taken from www.epicurious.com/recipes/member/views/low-fat-chicken-pasta-creamavera-1237534 (may not work)