Grecian Pasta & Chicken Skillet

Name: Grecian Pasta & Chicken Skillet
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup white wine or water; 1 garlic clove, minced; 1/2 teaspoon dried oregano; 4 ounces multigrain thin spaghetti; 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped; 2 cups fresh baby spinach; 1/4 cup roasted sweet red pepper strips; 1/4 cup sliced ripe olives; 1 green onion, finely chopped; 2 tablespoons minced fresh parsley; 1/2 teaspoon grated lemon zest; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1/2 teaspoon pepper; Crumbled reduced-fat feta cheese, optional

"We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —Roxanne Chan, Albany, California..."

INGREDIENTS

•

1 can (14-1/2 ounces) reduced-sodium chicken broth

•

1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

•

3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces

•

1/2 cup white wine or water

•

1 garlic clove, minced

•

1/2 teaspoon dried oregano

•

4 ounces multigrain thin spaghetti

•

1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped

•

2 cups fresh baby spinach

•

1/4 cup roasted sweet red pepper strips

•

1/4 cup sliced ripe olives

•

1 green onion, finely chopped

•

2 tablespoons minced fresh parsley

•

1/2 teaspoon grated lemon zest

•

2 tablespoons lemon juice

•

1 tablespoon olive oil

•

1/2 teaspoon pepper

•

Crumbled reduced-fat feta cheese, optional

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes