3 6-oz boneless chicken breast, sliced thin
2 Roma tomatoes, seeded & chopped
2 cups romaine lettuce, chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped fine
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon pepper
Cut artichokes in quarters. Drain and rinse Skinny Dip Fettuccini, let sit. In a 10" skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown.
Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to a simmer. Cover and cook 15 minutes. Top with lettuce and cheese. Cook covered for 2 minutes or until lettuce starts to wilt. Sprinkle with basil and serve over hot noodles.
Calories: 194 Carbs: 5 grams Protein: 22 grams
Fat: 10 grams Fiber: 3 grams WW Points Plus: 5