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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
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted.
  • Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
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.

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  • fascinator
    Jun 3, 2015

    Very good, even cold the next day.

  • roseholste
    Dec 11, 2014

    This is a quick and delicious recipe. I cut the recipe down for two and substituted yellow pepper and did not have spinach on hand, but it was great anyway, even my picky husband wanted seconds.

  • toolbarsco
    Nov 3, 2014

    We enjoyed this recipe. I did not use white wine but will try it next time. It was relatively easy to prepare. It makes a lot--would be a good dish to take to a church function.

  • nsteines
    Oct 25, 2014

    Not a fan. Felt it was lacking something. I was very disappointed as I was so looking forward to eating as it looks gorgeous. Taste is mediocre. Sorry.

  • Lakotamoon1
    Oct 21, 2014

    This dish is outstanding! I will say it is all about your wine selection. A fantastic meal that is easy to prepare. Quite healthy and appealing to the eye. It is beautiful when plated on white plates.