Mediterranean Pasta in a Creamy Feta Sauce
Ingredients
The pasta
-
12
oz
wheat macaroni pasta
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
clove
garlic, minced
-
½
teaspoon
chopped basil
-
½
teaspoon
finely chopped fresh rosemary
-
½
teaspoon
dried oregano
-
2
tablespoons
light butter
-
2
tablespoons
flour
-
1 ½
cups
skim milk
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
4
oz
crumbled Feta cheese
-
2
tablespoons
garlic hummus
The protein and vegetables
-
1
pound
boneless skinless chicken breast, cut into bite-sized pieces
-
½
cup
chopped canned artichoke hearts, packed in brine without oil
-
2
oz
sun dried tomatoes, dry packaged & julienne cut
-
12
pieces
Calamata olives, pitted and sliced
-
1
tablespoon
chopped fresh basil
Instructions
- 1. Boil water in a large pot and cook the pasta according to package directions. Drain and place in a large bowl.
- 2. In a large skillet, heat oil over medium-high heat. Add garlic, basil, oregano, and rosemary; cook until fragrant.
- 3. Add chicken to the skillet, coating it with the oil and herbs. Cook until fully cooked, about 5-7 minutes.
- 4. Combine the cooked chicken with the pasta in the large bowl. Add artichokes, sun-dried tomatoes, olives, and fresh basil; toss to combine.
- 5. In a medium saucepan, melt butter over low heat. Stir in flour and cook for about a minute.
- 6. Gradually whisk in the milk, bringing the mixture to a simmer until thickened.
- 7. Stir in feta cheese and hummus until melted and smooth.
- 8. Pour the sauce over the pasta mixture and stir until well combined.
Nutrition Facts (estimated)
Servings
8
Calories
348
Total fat
10g
Total carbohydrates
38g
Total protein
26g
Sodium
500mg
Cholesterol
40mg
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