Body Back Mediterranean Chicken Pasta

Name: Body Back Mediterranean Chicken Pasta Recipe
Yield: 5
Ingredients: 10 artichoke hearts (not in oil); 16 oz boneless skinless chicken breast cut into bite size pieces; 5 cloves garlic finely chopped; 2 1/2 cups low sodium chicken broth; 2 1/2 tsp dried oregano; 16 oz jar roasted red peppers; 25 chopped kalamata olives; 5 cups whole grain pasta; 5 oz fat free feta

Number of Servings: 5

Ingredients

10 artichoke hearts (not in oil)16 oz boneless skinless chicken breast, cut into bite size pieces5 cloves garlic, finely chopped2 1/2 cups low sodium chicken broth2 1/2 tsp dried oregano16 oz jar roasted red peppers25 chopped kalamata olives5 cups whole grain pasta5 oz fat free feta

Directions

Drain artichoke hearts and chop them. Lightly spray large skillet with cooking spray and heat over medium-high heat; add chicken and garlic. Cook and stir until chicken is browned. Add broth and oregano. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Stir in chopped artichoke hearts, roasted peppers and olives. Spoon chicken mixture over pasta and sprinkle with feta cheese.

Serving Size: Makes 5 servings (1 cup pasta, 1 cup mixture

Number of Servings: 5

Recipe submitted by SparkPeople user HOLZERKM.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 454.7
Total Fat: 9.8 g
Cholesterol: 52.6 mg
Sodium: 1,767.4 mg
Total Carbs: 58.7 g
Dietary Fiber: 7.1 g
Protein: 36.6 g

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