Average Rating: 4TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 8 servings.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
Instructions
- 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.
Nutrition Facts
1-1/2 cups: 357 calories, 8g fat (2g saturated fat), 39mg cholesterol, 609mg sodium, 42g carbohydrate (4g sugars, 4g fiber), 23g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.