Sometimes the best dishes are those that I’ve cooked quickly. I came home kind of late last night and needed to make a fast and healthy meal. I was pretty much throwing ingredients together that I thought would make tasty combinations. It came together in less than 30 minutes and the whole family along with a friend who happened to be hanging out all enjoyed dinner together. I love that. There’s nothing like eating a meal together and chatting and talking on a cool summer evening when the sun takes a long time to set. The tangy taste of the feta and artichokes with the hint of rosemary really makes this dish taste like summer….all bright and sunny!
Mediterranean style chicken and artichoke whole wheat pasta
3 boneless skinless chicken thighs, cut into small pieces
3 tbsp olive oil
3 garlic cloves, chopped
1/2 bunch flat leafed parsley, coarsely chopped
1 cup of marinated artichokes, rough chopped
1/2 cup feta cheese
1 tbsp fresh dill
1 tsp dried rosemary
1 tsp salt
1 can italian style stewed tomatoes or 2 Roma tomatoes chopped
2 big handfuls of fresh baby spinach
1/2 pound of whole wheat pasta (linguine, fettuccine or egg noodles)
Cook whole wheat pasta to al dente. In a large skillet or wok heat olive oil, add chicken,salt and garlic and saute for a few minutes until chicken is no longer pink. Add in tomatoes, artichoke hearts, dill and parsley. Let simmer for about 5 minutes. Add in dried rosemary and feta cheese and cook for about 1 minute. Add in spinach and let it wilt into the sauce. Turn off heat. Toss in cooked pasta and serve immediately.