Grecian Pasta & Chicken Skillet

This recipe has a ton of ingredients, if you can't tell from the long list below already. Lots of them are items you probably have in your house all the time, or they are staples that aren't very expensive at the store, so that's convenient. I'm no nutritionist, but I think this is a pretty healthy recipe as well. The pasta makes it filling and you can easily make it gluten-free with the pasta options out there nowadays.

• 1 can (14.5 oz) reduced sodium chicken broth
• 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
• 3/4 lb boneless, skinless chicken breasts, cut into bite size pieces
• 1/2 cup white wine or water
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 4 oz multi-grain thin spaghetti
• 1 jar (7.5 oz) 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 Tbsp mined fresh parsley
• 1/2 tsp grated lemon peel
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 1/2 tsp pepper
• crumbled reduced-fat feta cheese, optional

In a large 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 remaining ingredients (except feta). Cook and stir 2-3 minutes, or until spinach is wilted. If desired, top with cheese. 

Serves: 4

Prep Time: 30 minutes

Total Time: 40 minutes

Recipe from Taste of Home magazine