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Mediterranean Chicken and Pasta

Rated as 4 out of 5 Stars

"This wave 2 dish doesn't skimp on flavor. Chicken breast is tossed with garlic, red peppers, garlic, and kalamata olives, and served with pasta."
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Ingredients

30 m servings 412
Original recipe yields 4 servings

Directions

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  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 brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
  2. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano. Heat through.
  3. To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese.

Footnotes

Nutrition Facts


Per Serving: 412 calories; 11.9 42.1 31.6 55 737 Full nutrition

Reviews

Read all reviews 5
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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...

I'm giving this a 4 beacuse my I totaly loved it, but my non-exotic-food-eating husband hated it. I loved the flavor, and it was just right for a late dinner with wine and a movie.