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
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.
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