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Skinny Mediterranean-Style Chicken and Pasta
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Prep Time:
25 minutes
Total Time:
25 minutes
Healthier Mediterranean-inspired dish with simple ingredients, lower in calories and fat.
Ingredients:
  • 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)
Instructions:
  • Cook the pasta in a 4-quart Dutch oven according to package directions, then drain. Return the pasta to the Dutch oven and cover to keep warm.
  • In a large nonstick skillet over medium heat, heat oil. Sauté onion for 3-4 minutes until crisp-tender. Add zucchini and garlic and cook for 2 minutes. Mix in chicken, tomatoes, tomato sauce, oregano, and basil. Reduce heat to medium-low and simmer for 5-7 minutes until zucchini is tender. Stir in olives before serving.
  • Pour the savory chicken mixture over the pasta and generously sprinkle with creamy feta cheese. Mix everything together until the pasta is perfectly coated in all the delicious flavors.

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