Mediterranean Chicken Pasta

Name: Mediterranean Chicken Pasta
Ingredients: 1 package (12 ounces) uncooked tricolor spiral pasta; 2 tablespoons olive oil, divided; 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces; 1 large sweet red pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, peeled and thinly sliced; 1 cup white wine or reduced-sodium chicken broth; 1/4 cup julienned soft sun-dried tomatoes (not packed in oil); 1 teaspoon dried basil; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (14 ounces) water-packed quartered artichoke hearts, drained; 1 package (6 ounces) fresh baby spinach; 1 cup (4 ounces) crumbled feta cheese; Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

18 ingredients

4 steps

Ingredients

1 package (12 ounces) uncooked tricolor spiral pasta
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large sweet red pepper, chopped
1 medium onion, chopped
3 garlic cloves, peeled and thinly sliced
1 cup white wine or reduced-sodium chicken broth
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1 package (6 ounces) fresh baby spinach
1 cup (4 ounces) crumbled feta cheese
Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Directions

1

Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot.
2

In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot.
3

Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted.
4

Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.