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Southwestern Chicken and Artichoke Bake


4 boneless, skinless chicken breast halves (about 1 ¼ pounds), cut in ½” strips
½ teaspoon chili powder, divided
1 tablespoon canola oil
¼ cup diced red pepper
1 clove garlic, minced
1 can (14 oz.) quartered artichoke hearts, drained
¼ cup sliced black olives
1 can (10 ¾ oz.) reduced fat, reduced sodium cream of chicken soup
¾ cup prepared medium heat salsa
¼ teaspoon cumin
1/3 cup shredded Colby and Monterey
2 tablespoons chopped fresh parsley
Grilled Polenta: Recipe follows.


In large non-stick frypan, place oil and heat to medium high temperature. Add chicken; sprinkle ¼ teaspoon chili powder over chicken and cook, stirring, 5 minutes. Add red pepper and garlic to chicken and cook, stirring, about 3 minutes more or until and vegetables are fork tender. Remove chicken and vegetables to oblong baking dish. Top with artichokes and olives. In a bowl, mix together soup, salsa, remaining ¼ teaspoon chili powder, and cumin; pour over chicken and vegetables. Sprinkle cheese over all. Bake in 350º F oven 30 minutes. Sprinkle parsley over casserole. Serve over grilled polenta if desired. Makes 4 servings.
Per serving (without polenta): 305 calories, 34 g protein, 10.9 g total fat, 3.5 g saturated fat, 14 g carbohydrate, 84 mg cholesterol, 1186 mg sodium.

Grilled Polenta: In medium saucepan, place 2 ½ cups water and ½ teaspoon salt. Whisk in ¾ cup cornmeal. Cook over medium heat, stirring occasionally, until mixture thickens. Pour mixture into 8-inch square baking pan and refrigerate until chilled. Cut polenta into eight squares and place on stove-top grill or grill pan. Cook, turning once, until browned and heated through. Serve Southwest Chicken and Artichoke Bake over two squares grilled polenta.

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