Mediterranean Chicken Pasta

Name: Mediterranean Chicken Pasta Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 2 tbsp olive oil; 2 leeks finely sliced; 3 celery stalks diced; 4 garlic cloves minced; 1 � cups frozen chopped kale thawed and squeezed dry; 1 (14 oz) can artichoke hearts drained and chopped; 1 (14 oz) can black olives drained and chopped; � cup dry pack sun-dried tomatoes chopped; 1 tsp salt; � tsp black pepper; 1 tsp oregano; 1 tsp dried basil; � tsp crushed red pepper flakes; 1 cup low fat ricotta cheese; 1 cup no salt added tomato sauce; 3 pkg Mediterranean prosticks without sauce or 10 oz cooked chicken breast cubed; 12 oz penne cooked al dente (I used Barilla GF)

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 8

Ingredients

2 tbsp olive oil2 leeks finely sliced3 celery stalks, diced4 garlic cloves, minced1 � cups frozen chopped kale, thawed and squeezed dry1 (14 oz) can artichoke hearts, drained and chopped1 (14 oz) can black olives, drained and chopped� cup dry pack sun-dried tomatoes, chopped1 tsp salt� tsp black pepper1 tsp oregano1 tsp dried basil� tsp crushed red pepper flakes 1 cup low fat ricotta cheese1 cup no salt added tomato sauce3 pkg Mediterranean prosticks without sauce or 10 oz cooked chicken breast, cubed12 oz penne, cooked al dente (I used Barilla GF)

Directions

Heat oil in a large pot over medium heat.
Add the leeks, celery and garlic and cook, stirring often, until leeks and celery soften.
Add kale, artichokes, olives, tomatoes and seasonings. Cook 1 minute, until fragrant.
Stir in the ricotta and tomato sauce, followed by the chicken.
Add the pasta and fold through, adding some of the pasta cooking water to thin if necessary.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving