Mediterranean Chicken Pasta
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
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
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1Cook 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.
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2In 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.
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3Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted.
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4Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.
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