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Grecian Pasta & Chicken Skillet

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
  • Total Time
    Prep: 30 min. Cook: 10 min
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 373 calories, 15g fat (3g saturated fat), 47mg cholesterol, 658mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

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  • tammycookblogsbooks
    Dec 28, 2020

    Enjoyed the flavors of this! It's great the spaghetti is cooked right in with the rest of the dish. Followed the recipe minus the olives.

  • rolorocko25
    Mar 20, 2018

    My family loves this recipe! So easy and delicious!! Definitely adding into my rotation of meals to make.

  • xlsalbums
    Nov 6, 2017

    This was easy to make, which I like, and tasted good as well.

  • bjsilve0
    Sep 21, 2016

    I do not care for lemon so was not sure I'd like this but cut the lemon juice in half and it was marvelous.

  • anselr
    May 6, 2016

    Very good. Made the recipe exactly as stated except I took a reviewer's advice and increased the spaghetti (to 6 oz.) and was glad I did. We like our pasta and there was still plenty of liquid. Will definitely make again.

  • NH-rescue
    Mar 4, 2016

    I'm not a real artichoke fan, but this recipes folds them in very nicely. I also don't usually have much luck cooking pasta in with the other ingredients, so I cooked the spaghetti separately and added it at the end. The dish is attractive and very tasty.

  • DebHorton
    Feb 17, 2016

    This was totally delicious! I topped it with Parmesan instead of feta since that's what I had on hand. I'll definitely be making this in the future.

  • lshaw
    Feb 1, 2016

    I remember Roxanne Chan appearing in a section of a Better Homes & Garden Issue decades ago where they featured winners! Well, Roxanne, you have another winner! I loved the quick way it went together and the flavors worked so well together. My husband asked me to put in more pasta next time--not only would he simply like to eat more pasta but he felt all the liquids make it a tad soup-y. I did add feta cheese to the top in the serving bowl. Yum! I also left out the red pepper strips b/c I didn't have any.

  • toolbarsco
    Feb 1, 2016

    This recipe was easy and delicious. The family was impressed at how quickly it was prepared and I was impressed that I had all the ingredients on hand. It's a keeper for a quick and yummy weeknight meal.