Sunday 12/12/2010- Linguine with Artichokes and Chicken with Bubbly Bread

Linguine with Artichokes and Chicken
Prep and cook time: 30 minutes   coarse salt and freshly ground pepper, to taste 1/4 cup all purpose flour 8 chicken cutlets 2 tablespoons olive oil 1 3/4 cups chicken broth 1 15-ounce can artichoke hearts, rinsed, drained and quartered 2 tablespoons capers, rinsed and drained 2 tablespoons butter 8 ounces linguine 1/2 cup Italian parsley 1 whole lemon(s), cut into wedges per serving: 489 calories; 37 grams protein; 15 grams total fat; 3 grams fiber; 5 grams saturated fat; 50 grams carbohydrates; 84 mgs cholesterol; 408 mgs sodium; 10 weight watcher points		[1] Set a large pot of salted water to boil. Place flour on a plate, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat half of the oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish. [2] Cook pasta until cook cooked through but still firm to the bite. Drain and keep warm. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm. [3] Serve chicken and sauce over pasta, topped with parsley. Garnish with lemon wedges.  NOTE: if kids won't like the sauce, butter the pasta and serve chicken on the side.

Bubbly Bread
Prep Time: 15 minutes Bake Time: 15-20 minutes YOU NEED TO FACTOR IN TIME FOR THE ROLLS TO THAW! 6 Rhodes Texas rolls, thawed 1/3 cup Parmesan cheese, grated 3/4 cup shredded mozzarella cheese   coarse salt and freshly ground pepper, to taste 4 tablespoons butter per serving: 281 calories; 16 grams protein; 12 grams total fat; 1 gram fiber; 7 gram saturated fat; 26 grams carbohydrates; 33 mgs cholesterol; 716 mgs sodium, 6 weight watchers points.		[1] Sprinkle counter top or bread board with Parmesan cheese. Press rolls into a ball, place on top of cheese and begin rolling out into a 12 to 14-inch circle. Turn dough over a few times as you continue to roll the cheese into the dough. Place on a pan coated with cooking spray. [2] Sprinkle with mozzarella cheese and salt and pepper. Cover with plastic wrap sprayed with cooking spray. Let rise 30 minutes. Remove wrap and bake at 350 degrees for 15-20 minutes. [2] Slice bread with a pizza cutter and serve with butter.