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This Mediterranean Chicken & Pasta features a light garlic and olive oil sauce, marinated artichokes, roasted red peppers, kalamata olives, a sprinkling of feta cheese, and a touch of fresh mint! It’s a complete meal from top to bottom, and ready in about 30 minutes.
Good morning, and happy Monday! I hope you had a great weekend. It was so short, but I actually got a lot done, so at least there’s that. In addition, most of the football teams that I wanted to win won, and most of the ones I wanted to lose lost. That always helps too.
It was so nice out this weekend – the temperatures are finally starting to drop a little around here, especially in the mornings and evenings. When we weren’t being productive around the house or watching football, we wanted to be outside. This was not a marathon baking weekend, and I also wasn’t doing much cooking. Our focus was very much on efficiency!
For dinner on Saturday night, we wanted to throw together something quick, but we still wanted it to be nutritious, hearty, and filling, of course. I clipped a recipe for Mediterranean Chicken & Pasta back in the spring, and I made it a few times over the summer. It’s become one of our go-to quick dinners or weeknight meals. This Mediterranean Chicken & Pasta comes together in about 30-40 minutes, and requires minimal effort. The ingredient list is short, they’re all easy to find, and bonus: this recipe is gluten-free!
We picked up Barilla Gluten-Free penne at Publix for this Mediterranean Chicken & Pasta, and Barilla has a number of different pasta shapes and varieties in the Gluten-Free range. We don’t follow a special diet or certain nutritional parameters in my household, but we do like to try different kinds of pastas – that’s just the fun of living with someone who is 100% Italian. Even though he rarely deviates from angel hair pasta, he does regularly deviate from standard pasta. The Barilla Gluten-Free is just a nice change of pace sometimes!
The Barilla Gluten-Free pastas are delicious. We’ve tried quite a few varieties, and we really like them. They taste so much like traditional pasta in texture and flavor. So even though we don’t follow a special diet, we like to buy it just for something a little different.
If you eat pasta as much as we do, you like to mix things up. I like the Barilla Gluten-Free because it’s slightly sweet from the corn, and it’s a little chewier. Some of the shapes are slightly less smooth than regular pasta, but that different texture is a welcome change. They’re made with non-GMO corn and rice. We almost always have a box in our pantry!
You’ll love this Mediterranean Chicken & Pasta for a quick dinner. Besides cooking the pasta, you pretty much just toss everything together in a skillet, and warm it all up. It’s loaded with vegetables, lean protein, and carbs. With a light garlic and olive oil sauce, marinated artichokes, roasted red peppers, kalamata olives, a sprinkling of feta cheese, and a touch of fresh mint! It’s a complete meal from top to bottom, and it’s one that you can feel good about!
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Mediterranean Chicken & Pasta
With artichokes, roasted red peppers, kalamata olives, feta cheese, and a touch of fresh mint! Ready in 30!
- 10 oz. marinated artichoke hearts drained, reserve marinade
- 3 tbsp. olive oil
- 16 oz. boneless skinless chicken breast cut into strips
- 3 garlic cloves minced
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 12 oz. jar roasted red peppers drained, cut into strips
- 4 oz. pitted kalamata olives diced
- 12 oz. Barilla Gluten-Free penne cooked
- 4 oz. crumbled feta cheese
- sprigs fresh mint for garnish
Drain artichoke hearts, reserving marinade, and chop.
In a large stock-pot over medium-high heat, combine olive oil, chicken breast, and garlic.
Cook and stir until chicken is brown.
Add the reserved artichoke marinade, chicken broth, and white wine.
Bring to a simmer, and reduce heat to low. Simmer for about 5 minutes.
Stir in artichokes, red peppers, and kalamata olives, cooking until heated through, about 2-3 minutes.
Add penne pasta, stirring just to coat.
Serve with a sprinkle of feta cheese and fresh mint.