Mediterranean Chicken and Pasta
Artichoke hearts, garlic, oregano, olives, roasted sweet peppers, and feta cheese flavor the pasta for this 30-minute dinner.
Total Time:
30 mins
Servings:
4 (3/4 cup chicken mixture and 3/4 cup cooked pasta) servings
Ingredients
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1 6-ounce jar marinated artichoke hearts
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Nonstick cooking spray
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12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch cubes
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3 cloves garlic, thinly sliced
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1/4 cup reduced-sodium chicken broth
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1/4 cup dry white wine or reduced-sodium chicken broth
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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1 7-ounce jar roasted red sweet peppers, drained and cut into strips
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1/4 cup pitted kalamata olives
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2 cups hot cooked whole wheat penne pasta
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1/4 cup crumbled feta cheese (optional)
Directions
1.
Drain artichokes, reserving marinade. Set aside. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken and garlic to hot skillet. Cook and stir until chicken is brown. Add the reserved artichoke marinade, the chicken broth, wine, and dried oregano (if using).
2.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano (if using). Heat through.
3.
To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 (3/4 cup chicken mixture and 3/4 cup cooked pasta) servings.
Nutrition information
Calories 255, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 49 mg, Sodium 312 mg, Carbohydrate 27 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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