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Ingredientes
- 1/4 c. fat-free low-sodium chicken broth
- 1 lb skinless boneless chicken breasts sliced diagonally
- 14 ounce artichoke hearts quartered, in water
- 8 ounce sun-dry tomatoes oil liquid removed, sliced
- 2 tsp garlic chopped
- 1 lb fresh angel-hair pasta
- 1 Tbsp. black olives minced
- 4 ounce crumbled feta cheese
- 1/2 tsp dry oregano
- 1/2 tsp dry basil Salt and pepper to taste
Direcciones
- Boil water for pasta.
- Heat chicken broth in saute/fry pan over medium heat. Brown chicken strips on both sides till no longer pink.
- Drain artichoke hearts. Add in artichoke hearts, sun-dry tomatoes, and garlic to pan; saute/fry for 2 min.
- Cook pasta and drain in a colander; transfer to a large pasta bowl. Add in the chicken mix to the pasta and toss.
- Add in olives, feta, and herbs. Toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 376 | |
| Calories from Fat 87 | 23% |
| Total Fat 10.13g | 13% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 275mg | 11% |
| Potassium 740mg | 21% |
| Total Carbs 52.23g | 14% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.31g | 2% |
| Protein 20.12g | 32% |
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