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Mediterranean-Style Chicken and Pasta

Have a few minutes? Create a taste of the Mediterranean with deliciously easy ingredients.

Here's the skinny:

2 1/2 cups penne pasta > 2 cups multigrain penne pasta
2 slices bacon > 2 tsp olive or canola
2 cups cooked chicken > 2 cups cooked chicken breast
14.5 oz. can diced tomatoes > 14.5 oz. no salt added diced tomatoes
1/2 tsp salt > no salt
1/2 cup Kalamata olives > 1/4 cup Kalamata olives
1 cup crumbled feta cheese > 3/4 cup crumbled reduced-fat feta cheese
Added zucchini

Nutritional Highlights

Calories

490 (before)

270 (after)

Total Fat

25 g (before)

7 g (after)

Saturated Fat

9 g (before)

2 g (after)

Sodium

1450 mg (before)

540 mg (after)

Vitamin C (%DV)

8 % (before)

15 % (after)

Prep Time:25 min

Start to Finish:25 min

makes:6 servings (1 1/2 cups each)

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen® organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)

1 In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
3 Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

1 In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.

2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.

3 Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Nutritional Information

1 serving (1 1/2 cup): Calories 270 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 540mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 7g); Protein 23g % Daily Value Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 15% Exchanges 1 1/2 Starch, 0 Other Carbohydrate, 2 Vegetable, 2 Lean Meat, 0 Fat Carbohydrate Choices 2