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Grecian Pasta & Chicken Skillet

Name: Grecian Pasta & Chicken Skillet
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings.
Cuisine: Mediterranean
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

8 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 10 min

Makes

4 servings

Updated: Oct. 13, 2022

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

Grecian Pasta & Chicken Skillet Recipe photo by Taste of Home

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

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.

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.

Nutrition Facts

1-1/2 cups: 373 calories, 15g fat (3g saturated fat), 47mg cholesterol, 658mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Grecian Pasta & Chicken Skillet

Ingredients

Directions

Nutrition Facts

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