Mediterranean Chicken and Pasta

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

Recipe from Diabetic Living
Mediterranean Chicken and Pasta
30 mins
by 4.0 3  people
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  • 1 6 ounce jar marinated artichoke hearts
  • 1 tablespoon olive oil
  • 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  • 3 cloves garlic, thinly sliced
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon small fresh oregano leaves or 1 teaspoon dried oregano, crushed
  • 1 7 ounce jar roasted red sweet peppers, drained and cut into strips
  • 1/4 cup pitted kalamata olives
  • 3 cups hot cooked whole wheat penne or rotini pasta
  • 1/4 cup crumbled feta cheese (optional)
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.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.
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, Monounsaturated 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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