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grecian pasta and chicken skillet

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Grecian Pasta & Chicken Skillet

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.

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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