Mediterranean Chicken and Pasta
Recipe from Diabetic Living

With oregano, garlic, and feta cheese, this chicken and pasta recipe of Mediterranean flavors is sure to become a family favorite.



by 3  people


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Servings: 4
Total Time: 30 mins
Related Categories: Chicken
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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 halves, cut into 3/4-inch pieces
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    3   
    cloves garlic, thinly sliced
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    1/4  cup 
    chicken broth
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    1/4  cup 
    dry white wine
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    1   tablespoon 
    small fresh oregano leaves 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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    3   cups 
    hot cooked whole wheat penne or rotini pasta
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    1/4  cup 
    crumbled feta cheese (optional)

Directions
1.
Drain artichokes, reserving marinade. Set aside. In a large skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is light brown. Add the reserved artichoke marinade, broth, wine, and, if using, dried oregano.
2.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.
3.
To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 9, chol. (mg) 49, sat. fat (g) 1, carb. (g) 36, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 1, pro. (g) 27, sodium (mg) 326, Percent Daily Values are based on a 2,000 calorie diet
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