Greek Chicken Pasta

Prep Time

20 Mins






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.


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


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