Back
add recipe
print recipe

To save time, use pre-packaged grilled chicken strips.

Reviews
No reviews yet to view.

Write a Review
Name:
State:
Comment:

I give permission for my
comment to be posted on www.itpaystoeatpasta.com
based on these terms

Mediterranean Chicken and Pasta

 

Artichoke hearts, feta cheese, and kalamata olives add bold flavor to this low-fat chicken and pasta dinner.

 

Servings: 4 servings

Total: 20 mins

Rated:

 

1 star 2 starts 3 stars 4 stars 5 stars

 

Ingredients

1 6-ounce jar marinated artichoke hearts

1 tablespoon olive oil

12 ounces skinless, boneless chicken breast, cut into bite-size pieces

3 garlic cloves, thinly sliced

1/4 cup chicken broth

1/4 dry white wine

1 teaspoon dried oregano, crushed

1 7-ounce jar roasted red peppers, drained and cut into strips

1/4 cup pitted kalamata olives

3 cups hot cooked campanelle or penne pasta

1/4 cup crumbled feta cheese (optional)

 

Directions

1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.

2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.

3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.



Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.