Chicken Artichoke Pasta is a healthful pasta dish that is quick to prepare.

AJC / Louie Favorite

Jill Patterson Tolbert of Decatur, Ga., contributed this recipe for a healthful pasta dish that is quick to prepare and captures yummy Mediterranean flavors.

For bolder taste, use a larger jar of artichoke hearts, chop kalamata olives instead of using black olives and top with a sprinkle of Parmesan cheese.

The chicken can be omitted for an equally delicious vegetarian dish.

Recipe: Chicken Artichoke Pasta1

CHICKEN ARTICHOKE PASTA

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 (14 1/2-ounce) can basil, garlic and oregano-flavored diced tomatoes

1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped

1 (2.2-ounce) can sliced black olives, drained

1/2 pound angel hair pasta

In a lightly oiled skillet over medium-high heat, sauté the chicken until just cooked through. Transfer to a plate and set aside.

In the same skillet, add the tomatoes and bring to a boil. Reduce to a simmer, add artichoke hearts and olives and cook until thickened, about 10 to 15 minutes.

Meanwhile, prepare the pasta according to package directions.

Add chicken to sauce and stir to heat through. Add drained pasta and toss to coat.

Serves 4.

Per serving: 437 calories (percent of calories from fat, 20), 36 grams protein, 50 g carbohydrates, 4 g fiber, 10 g fat (1 g saturated), 66 milligrams cholesterol, 762 mg sodium.