Categories: Pasta

Ingredients

• 14.5 oz. can chicken broth
• 14.5 oz. can diced tomatoes, undrained
• 3/4 lb. boneless skinless chicken breasts, cut into 1-in. pieces
• 1/2 cup white wine
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 4 oz. multigrain thin spaghetti
• 7.5 oz. jar marinated quartered artichoke hearts, drained and chopped
• 2 cups fresh baby spinach
• 1/4 cup roasted sweet red pepper strips
• 1 green onion, finely chopped
• 2 tbsp. minced fresh parsley
• 1/2 tsp grated lemon peel
• 2 tbsp. lemon juice
• 1 tbsp. olive oil
• 1/2 tsp pepper
• Crumbled feta cheese

Directions

1. In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook for 5-7 minutes or until chicken is no longer pink and spaghetti is tender.

2. Stir in artichokes, spinach, red pepper, green onion, parsley, lemon peel, juice, oil and pepper. Cook and stir 2-3 minutes or until spinach is wilted. Top with cheese.

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