Grecian Pasta & Chicken Skillet

TOTAL TIME: Prep: 30 min. Cook: 10 min

YIELD: 4 servings.

We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —Roxanne Chan, Albany, California

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces

1/2 cup white wine or water

1 garlic clove, minced

1/2 teaspoon dried oregano

4 ounces multigrain thin spaghetti

1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped

2 cups fresh baby spinach

1/4 cup roasted sweet red pepper strips

1/4 cup sliced ripe olives

1 green onion, finely chopped

2 tablespoons minced fresh parsley

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon pepper

Crumbled reduced-fat feta cheese, optional

Directions

1. In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil.

Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes.

2. Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.

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