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Recipe of the Week!

This week's recipe is one of my all time favorites - Mediterranean Chicken and Pasta.

Chicken Pasta
Makes: 4 servings
Cook: 15 minutes
Prep Time: 5 minutes


  • 1 6-ounce jar marinated artichoke hearts
  • 1 tablespoon olive oil
  • 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
  • 3 garlic cloves, thinly sliced
  • 1/4 cup chicken broth
  • 1/4 dry white wine
  • 1 teaspoon dried oregano, crushed
  • 1 7-ounce jar roasted red peppers, drained and cut into strips
  • 1/4 cup pitted kalamata olives
  • 3 cups hot cooked campanelle or penne pasta
  • 1/4 cup crumbled feta cheese (optional)


  1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
  2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.
  3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.