We’ve all heard about the benefits of the Mediterranean diet; so, this week, we are cooking Mediterranean. Whole grains, healthy fats, herbs and spices, and veggies are big players in this cuisine, and tonight we are having Mediterranean chicken with whole wheat penne.
6 oz artichoke hearts
1 lb boneless, skinless chicken breast: cut into bite-sized pieces
3 cloves garlic: thinly sliced
1/4 cup low-sodium chicken broth
1/4 cup white cooking wine
1 tps dried oregano
7 oz roasted red peppers: drain and rinse to remove salt and slice into thin strips
1/4 cup kalamata olives: drain and rinse to remove salt
Whole wheat penne pasta
1/4 cup feta cheese
Drain atrichoke hearts and chop them. Save the artichoke marinade and mix with chicken broth, white wine, and oregano. Spray a skillet with cooking spray and cook chicken and garlic until browned (165 degrees farenheit). Add the liquids to the skillet and bring to a boil. Simmer for 10 minutes and stir in artichokes, red peppers, and olives. Serve over 1/2 cup of cooked whole wheat penne and top with feta, to taste.