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Mediterranean Chicken and Pasta

Rated : 
 by 13 people
Makes: 4 servings Prep 5 mins Cook 15 mins View Nutrition Facts


  • 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)


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.

Mediterranean Chicken and Pasta
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What do you think? Rate this recipe!

froggie.blue01 wrote:

8 to 10 oz

11/29/2012 08:38:23 PM Report Abuse
froggie.blue01 wrote:

To bring this into my realm of healthy I would lower the chicken to 8 or 19 oz and the pasta to half a cup each serving which would be 2 cups. This would lower the nutritional values and I would add in some zucchini or broccoli to bulk it up. Now that is healthier!!!!

11/29/2012 08:37:18 PM Report Abuse

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