Ingredients
Scale
- 14.5 oz. chicken broth
- 2 c. water
- 1 tsp. Italian seasoning
- 12.5 oz. white meat chicken drained
- 6 oz. Lindsay ripe green olives drained
- 14 oz. quartered artichoke hearts drained
- 14 oz. petite diced tomatoes with garlic and olive oil undrained
- 12 oz. uncooked pasta I used gluten-free corn pasta
- 1/4 c. hummus
- 1 c. shredded mozzarella
- 1/2 c. feta
Instructions
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Add chicken broth, water, and Italian seasoning to a dutch oven or large, deep skillet. Bring to a low boil over medium-high heat. Stir in chicken, olives, artichoke hearts, tomatoes. Return to a boil.
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Stir in pasta, and continue cooking at a low boil, stirring occasionally, for the recommended cooking time on the pasta package.
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Stir in hummus and mozzarella, and reduce heat to medium. Cook, stirring often, until cheese is melted. Sprinkle crumbled feta over the entire dish or on individual servings to taste.
- Cook Time: 20
- Category: Main
- Cuisine: Mediterranean