Mediterranean Chicken and Pasta

Mediterranean Chicken and Pasta

1 Review
From: Diabetic Living Magazine

Artichoke hearts, garlic, oregano, olives, roasted sweet peppers, and feta cheese flavor the pasta for this 30-minute dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (6 ounce) jar marinated artichoke hearts
  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast halves, cut into ¾-inch cubes
  • 3 cloves garlic, thinly sliced
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup dry white wine or reduced-sodium chicken broth
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1 (7 ounce) jar roasted red sweet peppers, drained and cut into strips
  • ¼ cup pitted kalamata olives
  • 2 cups hot cooked whole wheat penne pasta
  • ¼ cup crumbled feta cheese (optional)


  • Prep

  • Ready In

  1. Drain artichokes, reserving marinade. Set aside. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken and garlic to hot skillet. Cook and stir until chicken is brown. Add the reserved artichoke marinade, the chicken broth, wine, and dried oregano (if using).
  2. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives and fresh oregano (if using). Heat through.
  3. To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese.

Nutrition information

  • Serving size: ¾ cup chicken mixture and ¾ cup cooked pasta
  • Per serving: 255 calories; 6 g fat(0 g sat); 3 g fiber; 27 g carbohydrates; 25 g protein; 7 mcg folate; 49 mg cholesterol; 1 g sugars; 36 IU vitamin A; 113 mg vitamin C; 39 mg calcium; 2 mg iron; 312 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamin C (188% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1 starch, ½ fat, ½ other carbohydrate, ½ vegetable

Reviews 1

July 22, 2018
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By: Arlene Hanson
Tasty enough for a simple meal and easy to make. I will punch it up next time with some red pepper flakes or jalapeño.
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