Italian Chicken and Pasta
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Italian Chicken and Pasta calories by ingredient
Introduction
The distinct and robust flavors of sun-dried tomatoes, basil and Kalamata olives makes this meal taste like a chef cooked for you! The distinct and robust flavors of sun-dried tomatoes, basil and Kalamata olives makes this meal taste like a chef cooked for you!Number of Servings: 6
Ingredients
-
2 Tbsp olive oil
1 pound boneless, skinless chicken breast halves, sliced into diagonal strips
salt and pepper to taste
1/2 cup slivered sund-dried tomatoes
1 tsp minced fresh garlic
1/4 cup fresh basil
1 13 3/4 oz can artichoke hearts, drained
1/2 cup sliced, pitted Kalamata olives
1/2 - 1 cup chicken broth
1 pound dried angel hair pasta, cooked according to package directions
1/4 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.*
Directions
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.