Quick Chicken, Artichoke and Whole Grain Pasta Supper

Last week, after pigging out for 10 days of vacation and putting on a few pounds, Saul and I resolved to watch our calories using an app for our iPhones called Lose It! and by eating out less so that we will better be able to control our intake. To this end, I cooked up a really quick meal for us that turned out so well and was so easy to throw together that I am sure I will be repeating it for a long time to come. It was very satisfying and neither one of us had the desire for anything else when we finished our portions. We also did not get tired of eating it two more times during the week.

Quick Chicken, Artichoke and Whole Wheat Pasta Supper

(makes 6 servings)

• 1 Tbsp. toasted sesame oil
• 1/2 large sweet onion, diced
• 1/2 large bell pepper (any color or combination will do)
• 1 lb. boneless chicken breast, (3 to 4 cutlets) sliced into bite-sized pieces
• 1-14 oz. jar Trader Joe’s artichokes with stems
• 2 Tbsp. French’s Honey Dijon mustard
• 3 Tbsp. Ken’s Lite Asian Sesame Dressing
• salt and freshly ground pepper to taste
• few drops hot sauce such as Sriracha to taste
• 1 lb. Barilla whole grain spaghetti
• toasted sesame seeds

Bring 6 quarts lightly salted water to a boil.

Meanwhile, in a large skillet, heat sesame oil and sauté onion and pepper over medium heat until onion becomes soft and translucent, about 5 minutes.

Add cut-up chicken to skillet and continue to sauté until larger pieces are cooked through, about 7-10 minutes.

Drain artichokes and add to skillet.

Add mustard, dressing, salt, pepper, and hot sauce, and toss to coat chicken.

Remove from heat and cover.

Add pasta to rapidly boiling water and cook according to package directions, about 7 minutes. Drain well and arrange in a casserole dish.

Top with chicken mixture.

Sprinkle with sesame seeds and serve immediately.