Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces1/2 cup white wine or water1 garlic clove, minced1/2 teaspoon dried oregano4 ounces multigrain thin spaghetti1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped2 cups fresh baby spinach1/4 cup roasted sweet red pepper strips1/4 cup sliced ripe olives1 green onion, finely chopped2 tablespoons minced fresh parsley1/2 teaspoon grated lemon zest2 tablespoons lemon juice1 tablespoon olive oil1/2 teaspoon pepperCrumbled reduced-fat feta cheese, optional
Preparation
In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes.
Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.
