Ingredients Jump to Instructions ↓

  1. 1 6-ounce jar marinated artichoke hearts

  2. 1 tablespoon olive oil

  3. 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces

  4. 3 cloves garlic, thinly sliced

  5. 1/4 cup chicken broth

  6. 1/4 cup dry white wine

  7. 1 tablespoon small fresh oregano leaves or 1 teaspoon dried oregano, crushed

  8. 1 7-ounce jar roasted red sweet peppers, drained and cut into strips

  9. 1/4 cup pitted kalamata olives

  10. 3 cups hot cooked whole wheat penne or rotini pasta

  11. 1/4 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Drain artichokes, reserving marinade. Set aside. In a large skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is light brown. Add the reserved artichoke marinade, broth, wine, and, if using, dried oregano.

  2. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.

  3. To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 servings. Nutrition Facts Per Serving: Servings : 4 servings Calories 330 Total Fat (g) 9 Saturated Fat (g) 1 Monounsaturated Fat (g) 3 Polyunsaturated Fat (g) 1 Cholesterol (mg) 49 Sodium (mg) 326 Carbohydrate (g) 36 Total Sugar (g) 1 Fiber (g) 4 Protein (g) 27


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