SAUTEED CHICKEN WITH ARTICHOKES, OLIVES, AND OREGANO

In my newfound zest for lemon (a former English teacher can never resist a pun), I have been actively searching out recipes that include this ingredient. I've also been eating more artichokes these days--though not stuffed artichokes, one of my faves--rather the more calorie-conscious artichoke hearts. To keep my focus on healthy eating, I try to use one or more of my Weight Watcher cookbooks each week when I plan our dinners. This week I turned to Everyone Loves Chicken, an apt choice since we consume so much of this protein. It was the first time I'd made this dish and it proved to be super fast and delicious served over whole grain pasta. I just cannot eat the whole wheat stuff, but Ronzoni's Smart Choice, which is loaded with fiber, does not have that dreadful texture and taste that characterizes whole wheat pasta. When you rush in the door and want dinner on the table in under 30 minutes, this is your go-to recipe. At just 7 points per serving (that's with 1 cup of pasta!!!), it is a smart choice indeed. If you really want to shave time off your cooking time, be sure to do a mise en place--gather all your ingredients together and do the slicing and dicing, then it's a simple matter to sautee and serve.





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