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Mediterranean Chicken & Pasta
Date added: November 30, 2007
- Servings: 4 change
- Calories per serving: 280
- Prep time: 15
- Cook time: 15
Ingredients
- 3/4 cup artichoke hearts (6-oz. jar)
- 1 cooking spray, 1/3 sec spray
- 12 ounce-weight chicken breast halves cut into 3/4-inch pieces
- 3 garlic thinly sliced
- 1/4 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/4 cup wine, white, med
- 1 tbsp herb, oregano, fresh, intl
- 7 ounce-weight peppers, roasted red cut into strips
- 4 ounce-weight olives, calamata, w/o pits
- 2 cups pasta, whole wheat penne cooked
- 1/4 cup cheese, feta, traditional, crumbles
Recipe Method
1. Drain artichokes, reserving marinade. Set aside. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken and garlic to hot skillet. Cook and stir until chicken is brown. Add the reserved artichoke marinade, chicken broth, wine and oregano.
2. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives and oregano. Heat through.
3. To serve, spoon chicken mixture over pasta. Sprinkle with feta cheese.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 280 | 14% |
| Fat 11g | 17% |
| Cholesterol 56mg | 19% |
| Sodium 912mg | 38% |
| Carbohydrates 16g | 14% |
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