Monday, January 3, 2011

Medeterrenean Chicken Pasta

Another goodie from Fitness Magazine. I left out red peppers because I didn't have any!

  • 5 oz Healthy Harvest Pasta (any shape!)
  • 12 oz chicken tenderloins
  • 1/3 of a can of artichokes, marinade reserved
  • 1/4 cup olives
  • 1/2 cup chicken broth (or water w/ buillon)
  • 1 TBSP garlic powder
  • 1/4 tsp seasoning salt
  • 1 tsp Oregano
  • 1/4 cup Feta/bleu cheese
  1. Drain artichoke hearts, reserving marinade, and chop them. Heat a large skillet and spray with cooking spray; add chicken, garlic powder and salt. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, and oregano.
  2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes and olives.
  3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
Makes 3 servings

Calories 279
Fat 4g
Sat Fat 1g
Mono 1g
Cholesterol 70mg
Sodium 1200mg
Potassium 72mg
Carbs 38g
Fiber 6g
Sugars 1g
Protein 28g

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