MEDITERRANEAN CHICKEN AND PASTA
Found this in a diet-type cookbook, doesn't taste like a diet dish. The pasta can be cooked while the rest of the dish is prepared.
Provided by greksgirl
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside.
- In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
- Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta).
- Serve with the crumbled feta cheese.
- Great with a salad.
Nutrition Facts : Calories 609, Fat 11.4, SaturatedFat 3.3, Cholesterol 76.9, Sodium 435, Carbohydrate 78.8, Fiber 6.6, Sugar 3, Protein 42.8
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