Nutritional Information: 347 cal. | 9 g total fat (1 g sat. fat) | 38 g carb. (3 g fiber) | 26 g pro

Yields: 4 servings | Total time: 40 minutes

Ingredients: 

• 1 6 – ounce jar marinated artichoke hearts
• 1 tablespoon olive oil
• 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
• 3 garlic cloves, thinly sliced
• 1/4 cup chicken broth
• 1/4 dry white wine
• 1 teaspoon dried oregano, crushed
• 1 7 – ounce jar roasted red peppers, drained and cut into strips
• 1/4 cup pitted kalamata olives
• 3 cups hot cooked campanelle or penne pasta

Directions:

1. Drain artichoke hearts, reserving marinade, and chop them.
2. In a large skillet, heat oil over medi-um-high heat; add chicken and garlic.
3. Cook and stir until chicken is brown.
4. Add the reserved arti-choke marinade, broth, wine and dried oregano.
5. Bring to a boil; reduce heat. Simmer, covered, 10 minutes.
6. Stir in chopped artichokes, roasted peppers and olives.
7. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Source: https://www.fitnessmagazine.com/recipe/chicken/mediterranean-chicken-and-pasta/