Mediterranean Chicken And Pasta


  • 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)


Artichoke Hearts, Feta Cheese, And Kalamata Olives Add Bold Flavor To This Low-fat Chicken And Pasta Dinner. Favicon
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