Mediterranean Chicken and Pasta
Artichoke hearts, feta cheese, and kalamata olives add bold flavor to this low-fat chicken and pasta dinner.
Ingredients
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1 6-ounce jar marinated artichoke hearts
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1 tablespoon olive oil
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12 ounces skinless, boneless chicken breast, cut into bite-size pieces
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3 garlic cloves, thinly sliced
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1/4 cup chicken broth
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1/4 dry white wine
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1 teaspoon dried oregano, crushed
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1 7-ounce jar roasted red peppers, drained and cut into strips
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1/4 cup pitted kalamata olives
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3 cups hot cooked campanelle or penne pasta
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1/4 cup crumbled feta cheese (optional)
Directions
1.
Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2.
Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.
3.
To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
Nutrition information
Calories 347, Total Fat 9 g, Saturated Fat 1 g, Carbohydrate 38 g, Fiber 3 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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