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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Chicken and Pasta Recipe

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This recipe for Mediterranean Chicken and Pasta is from Mamma T’s Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6-ounce jar marinated artichoke hearts or more
1 tbsp olive oil
12 ounces skinless, boneless chicken breasts, cut into 3/4 inch cubes (approx. 3-4 breasts)
3 cloves garlic, thinly minced
1/4 cup chicken broth
1/4 cup dry white wine
1 tsp dried oregano
3 bell peppers, red/orange/yellow, roasted, remove skin or 1 7-ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup pitted kalamata olives, optional
3 cups hot cooked penne pasta
1/4 cup crumbled feta cheese or more
Directions:
Directions:
Drain artichokes, reserving marinade. Set aside. In a large skillet heat oil over medium high heat. Add chicken and garlic. Season with salt and pepper and a little oregano. Cook and stir until chicken is brown. Remove chicken and set aside. 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, chicken and olives. Heat through.

To serve, spoon the chicken mixture over pasta. Sprinkle with feta cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
337 calories per serving, 9 g fat, 323 mg sodium, 36 g carbs, 2 g fiber, 26 g protein

 

 

 

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