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.


Mediterranean Chicken and Pasta

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Servings: 4
Total Time: 30 mins
 
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Ingredients
  • 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)
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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: Calories 330, Total Fat 9 g, Cholesterol 49 mg, Sodium 326 mg, Carbohydrate 36 g, Fiber 4 g, Protein 27 g, Percent Daily Values are based on a 2,000 calorie diet
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