Mediterranean Chicken Fettuccine Recipes

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MEDITERRANEAN CHICKEN PASTA



Mediterranean Chicken Pasta image

For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. -Liz Bellville, Havelock, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

1 package (12 ounces) uncooked tricolor spiral pasta
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large sweet red pepper, chopped
1 medium onion, chopped
3 garlic cloves, peeled and thinly sliced
1 cup white wine or reduced-sodium chicken broth
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1 package (6 ounces) fresh baby spinach
1 cup (4 ounces) crumbled feta cheese
Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Nutrition Facts : Calories 357 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 609mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

MEDITERRANEAN CHICKEN FETTUCCINE



Mediterranean Chicken Fettuccine image

Herbed tomato sauce enhances the tender, moist chicken in this delectable dish from Cynthia McGraw of Florissant, Missouri. Crumbled feta cheese and tangy green olives bring home the essence of Mediterranean flavor. "If you use fresh herbs, add them to the skillet during the last 15 minutes of cooking," Cynthia advises. "This dish is excellent made the day before and reheated."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 cup dry red wine or chicken broth
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
8 ounces uncooked fettuccine
1 cup (4 ounces) crumbled feta cheese
1/4 cup sliced pimiento-stuffed olives

Steps:

  • In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally., Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 468 calories, Fat 16g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 739mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN PASTA BAKE



Mediterranean Chicken Pasta Bake image

Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 16

12 oz uncooked gemelli pasta (about 3 cups)
3 tablespoons olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1 tablespoon finely chopped garlic (about 3 cloves)
1 bag (8 oz) fresh spinach, coarsely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon Italian seasoning
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in olive oil, drained and diced
8 oz crumbled feta cheese
2 cups shredded Italian cheese blend (8 oz)
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup chopped fresh basil leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
  • Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
  • In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
  • In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Nutrition Facts : Calories 590, Carbohydrate 60 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 8 g, TransFat 1/2 g

MEDITERRANEAN PENNE CHICKEN



Mediterranean Penne Chicken image

Make and share this Mediterranean Penne Chicken recipe from Food.com.

Provided by annconnolly

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts, cut into medallions
1 tablespoon garlic, chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/2 cup white wine
1/2 cup chicken stock
2 tomatoes, chopped
3 ounces extra virgin olive oil
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces spinach, cleaned and chopped
8 ounces feta cheese, crumbled
1 lb penne pasta, cooked

Steps:

  • In a large saute pan, heat an ample amount of vegetable oil over medium-high.
  • Place the chicken medallions in the pan and saute on both sides until browned.
  • Add the garlic, oregano and basil.
  • When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
  • Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
  • Toss well while simmering for about 1 minute more.
  • Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

MEDITERRANEAN CHICKEN AND PASTA



Mediterranean Chicken and Pasta image

Found this in a diet-type cookbook, doesn't taste like a diet dish. The pasta can be cooked while the rest of the dish is prepared.

Provided by greksgirl

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

12 ounces boneless skinless chicken breasts, cut into bite sized pieces
1 (6 ounce) jar marinated artichoke hearts
1 tablespoon olive oil
3 garlic cloves, chopped
1/4 cup chicken broth
1/4 cup dry white wine
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
1/4 cup kalamata olive, pitted and sliced
3 cups campanelle pasta or 3 cups penne pasta, cooked and hot
1/4 cup feta cheese, crumbled

Steps:

  • Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside.
  • In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
  • Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta).
  • Serve with the crumbled feta cheese.
  • Great with a salad.

Nutrition Facts : Calories 609, Fat 11.4, SaturatedFat 3.3, Cholesterol 76.9, Sodium 435, Carbohydrate 78.8, Fiber 6.6, Sugar 3, Protein 42.8

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