Italian Chicken and Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp olive oil1 pound boneless, skinless chicken breast halves, sliced into diagonal stripssalt and pepper to taste1/2 cup slivered sund-dried tomatoes1 tsp minced fresh garlic1/4 cup fresh basil1 13 3/4 oz can artichoke hearts, drained1/2 cup sliced, pitted Kalamata olives1/2 - 1 cup chicken broth1 pound dried angel hair pasta, cooked according to package directions1/4 cup crumbled feta cheese*For nutritional calculations, I only used 6 oz of artichoke hearts and black olives instead of kalamata, this reduces calorie count so if you are going to make the recipe above you need to recalculate without those changes.*
In a large skillet heat oil over med-high heat. Sprinkle chicken strips with salt and pepper. Cook and stir chicken strips in oil for 3-4 minutes or until light brown. Add tomatoes, garlic, basil, drained artichokes, olives and chicken broth to skillet. Cook and stir for 10 minutes or until chicken is no longer pink.
Add cooked pasta to skillet, toss to coat. Transfer to a serving platter and sprinkle with Feta.
You can prepare the first step, cover and refrigerate for up to 2 days or freeze for up to a month. Then when ready just (defrost completely if frozen) reheat over low heat and add pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user KYLEONA.
Add cooked pasta to skillet, toss to coat. Transfer to a serving platter and sprinkle with Feta.
You can prepare the first step, cover and refrigerate for up to 2 days or freeze for up to a month. Then when ready just (defrost completely if frozen) reheat over low heat and add pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user KYLEONA.
Nutritional Info Amount Per Serving
- Calories: 364.8
- Total Fat: 10.3 g
- Cholesterol: 74.8 mg
- Sodium: 911.5 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.9 g
- Protein: 34.0 g
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