Mediterranean Chicken and Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes: 4 servings Prep time: 5 minutes Cook time: 15 minutes Ingredients:
6 oz artichoke hearts |
1 tablespoon olive oil |
16 oz skinless, boneless chicken breast, cut into bite-size pieces |
3 garlic cloves, thinly sliced |
1/2 cup chicken broth |
1/4 cup dry white wine |
1 teaspoon dried oregano, crushed |
7 oz roasted red peppers, drained and cut into strips |
1/2 cup pitted kalamata olives |
3 cup whole wheat macaroni |
1/2 cup reduced fat feta cheese |
Directions:
1. Drain artichoke hearts, reserving marinade, and chop them.
2. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown.
3. Add the reserved artichoke marinade, broth, wine, and dried oregano.
4. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
5. To serve, spoon chicken mixture over pasta.
6. If desired, sprinkle with feta cheese.
7. Nutrition facts per serving: 347 calories, 26g protein, 38g carbohydrate, 9g fat (1g saturated), 3g fiber
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