Pasta Mediterranean

1 Tablespoon Olive Oil

½  cup Whole Wheat flour

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1 lb. boneless, skinless chicken breasts, cut into strips
 

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

1 orange pepper, diced

1 crown of broccoli, chopped

1 cup mushrooms, chopped

1/3 cup onions, chopped
 

1 Tablespoon garlic, minced

1 ½ teaspoons fresh basil, minced

1 ½ teaspoons fresh chives, minced

1 ½ teaspoons fresh oregano, minced

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

¼ teaspoon thyme

Juice of 1 fresh lemon
 

6 oz. fat-free crumbled feta cheese

6 – 8 pitted Kalamata Olives, chopped

1 ½ cups fresh tomatoes, chopped

1 – 18 oz. jar Marinara sauce
 

16 oz. box Whole Wheat Pasta, cooked and drained
 

Mix flour, garlic powder, ¼ teaspoon pepper in a small bowl; dredge chicken in four mixture. Heat olive oil in large frying pan and sauté chicken until lightly browned. Remove from pan, set aside and keep warm.

Add next 7 ingredients to pan and sauté for 4 minutes. Add next 8 ingredients and sauté another 2 minutes. Add feta cheese, diced tomatoes, olives, Marinara sauce and cooked chicken; cook for another 2 – 3 minutes.

Mix well with cooked pasta and serve topped with grated Parmesan or Romano cheese.

Makes 8 servings: