Greek Chicken Pasta

Prep Time

20 Mins

Serving

2

Calories

615

Restrictions

Gluten-Free
Delicious whole grain pasta tossed with tangy Kalamata olives, artichokes, roasted bell peppers and fresh chicken breast along with rich feta cheese, fresh herbs and lemon juice.

Ingredients

6 oz. whole-grain penne or rotini (use brown rice pasta if following a gluten-free diet)
1 Tbsp. olive oil
2 cloves garlic, minced
1 cup grape tomatoes, halved lengthwise
1/2 cup jarred roasted red peppers, patted dry and cut into thin strips
8 kalamata olives, sliced
1/2 (15 oz) can quartered artichoke hearts, rinsed and drained
8 oz. boneless, skinless chicken breast, cut into 1-inch cubes
1/4 cup crumbled feta cheese
1 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice

Instructions

1. Cook the pasta according to package directions. Drain.
2. While the pasta is cooking, in a large saute pan heat the oil over medium-high heat. Add the garlic and saute for about 30 seconds.
3. Add the tomatoes and saute until softened, about 4 minutes.
4. Add the roasted peppers, olives, and artichokes and cook for 2 minutes.
5. Add the chicken and saute until just cooked, about 5 minutes.
6. Add the pasta, feta, parsley, and lemon juice and toss to mix.
7. Divide the pasta between 2 serving plates.

Nutritional Information

  • Total Fat: 15g
    • Saturated Fat: 3.5g
  • Cholesterol: 75g
  • Sodium: 855g
  • Protein: 44g
  • Total Carbohydrate: 81g
    • DietaryFiber: 9g
    • Sugar: 9g