Company Chicken

2 lbs. boneless skinless chicken breasts

Salt and pepper to taste

2 tbs. margarine

½ pound mushrooms, sliced

½ cup sherry or chicken broth

2 tbs. lemon juice

1 (14 oz.) can artichokes, drained

1 cup evaporated skimmed milk

½ cup chopped green onion (scallions) stems

½ cup nonfat plain yogurt

Season the chicken breasts with salt and pepper. In a large skillet coated with nonstick cooking spray, heat the margarine until melted. Brown the chicken on both sides, about 3 to 5 minutes on each side. Add the mushrooms, sherry (or broth), and lemon juice. Bring to a boil, reduce the heat and cover, for 20 to 30 minutes or until chicken is done. Add the artichokes and milk, stirring and cooking for 5 more minutes. Stir in the green onion stems and yogurt. Do not boil.

Pesto Pasta

¼ cup blanched almonds

1 cup firmly packed fresh basil leaves

4 cloves garlic

3 tbs. olive oil

3 tbs. grated Parmesan cheese

¼ cup canned fat-free chicken broth

Salt and pepper to taste

1 (12 oz.) package of angel hair pasta

Place the almonds in a food processor and process until finely chopped; set aside. Add the basil and garlic to the food processor until coarsely chopped. Add the oil, cheese, broth, and salt and pepper. Process until finely minced. Add the reserved almonds; process until mixed. Add more broth if needed to thin. Cook the pasta according to package directions; drain and mix with pesto.