Mediterranean Chicken and Pasta
The Sonoma Diet Online
Ingredients30 m servings 412
- 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 brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
- Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano. Heat through.
- To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese.
- See more from The Sonoma Diet.
Per Serving: 412 calories; 11.9 42.1 31.6 55 737 Full nutrition
ReviewsRead all reviews 5
I love this recipe! The only change I make is, instead of sweet peppers, I use chipotle peppers in adobo sauce, drained. It makes it a completely different dish with a bite!
We thought this was good. The chicken is in need of some spices/breading. Maybe omitting the feta will allow for breading the chicken and still keep it low-cal. I think i would've enjoyed it mor...
Delicious! Even my kids liked it. To 'healthify' use whole wheat penne or rotini pasta. Also skipped the wine and used 1/2 cup chicken broth instead. Feta cheese optional. This is definitel...
A little too soupy and on the bland side. I substituted stewed tomatoes for the roasted peppers because I wanted more of a tomato base. Next time I may try crushed tomatoes. I also added capers...