Mediterranean Chicken with Artichoke Pasta
Creamy Herb Chicken Pasta with Artichokes and Olives
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
8 oz whole wheat penne or fusilli pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 (14 oz) can artichoke hearts, drained and quartered
1/3 cup pitted Kalamata olives, halved
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, to taste
1/2 cup low-fat Greek yogurt
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta according to package directions. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add chicken strips and cook until golden and cooked through, about 6-7 minutes. Remove chicken and set aside.
In the same skillet, sauté garlic and red onion until fragrant and softened, about 2-3 minutes.
Add cherry tomatoes, artichoke hearts, olives, oregano, basil, salt, and pepper. Cook for 4-5 minutes, stirring occasionally.
Lower the heat and stir in Greek yogurt and Parmesan (if using), mixing well to create a creamy sauce.
Return cooked chicken to the skillet and toss with the sauce.
Add the cooked pasta and combine everything until heated through.
Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 4 servings