Recipe: Grecian Pasta and Chicken Skillet

I made this recipe on Monday and enjoyed it! It is easy and cooks up in one dish.

Grecian Pasta and Chicken Skillet

1 can (14 1/2 oz) reduced sodium chicken broth

1 can (14 1/2 oz) no salt added diced tomatoes, undrained

3/4 lb boneless skinless chicken breasts, cut into 1 inch pieces

1/2 cup water

1 garlic clove, minced

1/2 tsp. dried oregano

4 oz. multigrain thin spaghetti

1 jar (7 1/2 oz) marinated artichoke hearts, drained

2 cups fresh baby spinach

1/4 cup roasted red peppers

1/4 cup sliced black olives

1 green onion, finely chopped

2 tbsp. lemon juice

1 tbsp. olive oil

1/2 tsp. pepper

reduced fat feta cheese

In a skillet, combine the first six ingredients; add spaghetti. Bring to a boil. Cook for 5-7 minutes or until chicken is no longer pink and spaghetti is tender.

Stir in artichokes, spinach, red pepper, olives, green onion, lemon juice, oil and pepper.

Cook and stir 2-3 minutes or until spinach is wilted.

Top with cheese - if desired.

Makes 4 servings - 373 calories per serving.

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