Meditterranean Chicken & Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 6-ounce jar marinated artichoke hearts1 tablespoon olive oil16 ounces boneless skinless chicken breast, cut into bite-size pieces3 garlic clotes, thinly sliced1/4 cup chicken broth1/4 cup dry white wine1 tsp dried oregano, crushed1 tsp red pepper flakes1/4 cup pitted kalamata olives (i was kind of scared of these!)3 cups hot cooked campanelle or penne pasta (i used whole wheat penne)4 ounces feta cheese
1. Cook pasta according to package directions.
2. Drain artichoke hearts, reserving marinade, & chop them. In a large skillet, heat oil over medium-high heat; add chicken & garlic. Cook & stir until chicken is brown. Add the reserved artichoke marinade, broth, wine & dried oregano.
3. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Stir in chopped artichokes, roasted peppers & olives.
4. Pour chicken mixture in with the pasta. Add feta cheese & mix well.
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
2. Drain artichoke hearts, reserving marinade, & chop them. In a large skillet, heat oil over medium-high heat; add chicken & garlic. Cook & stir until chicken is brown. Add the reserved artichoke marinade, broth, wine & dried oregano.
3. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Stir in chopped artichokes, roasted peppers & olives.
4. Pour chicken mixture in with the pasta. Add feta cheese & mix well.
Number of Servings: 6
Recipe submitted by SparkPeople user LISSARAYE.
Nutritional Info Amount Per Serving
- Calories: 609.9
- Total Fat: 14.7 g
- Cholesterol: 53.5 mg
- Sodium: 731.9 mg
- Total Carbs: 88.0 g
- Dietary Fiber: 12.2 g
- Protein: 32.3 g
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