Ingredients
1 package (12 ounces) uncooked tricolor spiral pasta2 tablespoons olive oil, divided1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 large sweet red pepper, chopped1 medium onion, chopped3 garlic cloves, peeled and thinly sliced1 cup white wine or reduced-sodium chicken broth1/4 cup julienned soft sun-dried tomatoes (not packed in oil)1 teaspoon dried basil1 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14 ounces) water-packed quartered artichoke hearts, drained1 package (6 ounces) fresh baby spinach1 cup (4 ounces) crumbled feta cheeseThinly sliced fresh basil leaves and shaved Parmesan cheese, optional
Preparation
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.
