Prep 10 mins
Cook 30 mins
Found this in a diet-type cookbook, doesn't taste like a diet dish. The pasta can be cooked while the rest of the dish is prepared.
- 12 ounces boneless skinless chicken breasts, cut into bite sized pieces
- 1 (6 ounce) jar marinated artichoke hearts
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1⁄4 cup chicken broth
- 1⁄4 cup dry white wine
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
- 1⁄4 cup kalamata olive, pitted and sliced
- 3 cups campanelle pasta or 3 cups penne pasta, cooked and hot
- 1⁄4 cup feta cheese, crumbled
- Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside.
- In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
- Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta).
- Serve with the crumbled feta cheese.
- Great with a salad.
We really liked this. I doubled the wine and broth and was glad I did. I cooked about 1/2 box of penne very al dente, then put it in the sauce to cook the rest of the way - it really added a great flavor to the pasta. Super easy, too! Thanks!
Holy moly this was good! My DH said it is definitely a keeper recipe. I used a whole box of penne, so it might have been a little overkill on the pasta but it was still amazing.