Mediterranean Chicken & Pasta
With artichokes, roasted red peppers, kalamata olives, feta cheese, and a touch of fresh mint! Ready in 30!
Servings 28
Ingredients
- 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. penne pasta cooked
- 4 oz. crumbled feta cheese
- sprigs fresh mint for garnish
Instructions
- 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.