Another recipe that because of FiberGourmet pasta, you can eat a real satisfying portion size ! That means plenty of room for some grated parmesan cheese on top…and even room for a grilled chicken cutlet. You won’t believe the portion size when you make this. The sauce on the pasta and artichokes is very flavorful, light, well-textured and colorful – – it was surprisingly good !

1 T oil
4 cloves garlic, minced
2 9 oz. packages of frozen artichoke hearts, thawed
¾ c chicken broth
¾ c water
8 oz. pasta (shells or rotini – FiberGourmet pasta recommended)
1 c frozen peas, thawed
1 T lemon juice
½ t tarragon flakes
½ t salt
½ t pepper
¼ c low fat sour cream
2 t flour
¼ c finely chopped red bell pepper

Heat the oil in a skillet, add garlic and sauté 1 minute. Then add the artichokes and cook another minute then add broth and ¾ c water and bring to a boil and reduce the heat and simmer 15 minutes or until the artichokes are tender. When done, drain any remaining liquid into a measuring cup. Cook the pasta according to package instructions and then drain but keep enough of the liquid to fill the measuring cup to ¾ c of total liquid. In a food processor mix the reserved liquid, peas, lemon juice, tarragon, salt and pepper. Process until smooth and then pour the sauce into the skillet with the artichokes and bring to a boil. Whisk together the sour cream and the flour and place in the skillet and cook 1 minute or until slightly thickened. Pour mix over the pasta and toss well. Sprinkle with the peppers and serve immediately.

Without FiberGourmet pasta, this recipe comes in at 359 calories. Not horrendous, but when it comes to pasta, I want as much as possible 🙂