Greek Chicken Pasta


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Serves 6 | Prep Time 15 | Cook Time 15-25

Why I Love This Recipe

This is one of my favorite Greek dishes to make. It's very easy and sooo yummy. The recipe says to drain the artichokes, but I usually use some of the liquid just to give the dish a little more sauce. I also like it the best with angel hair pasta.


Ingredients You'll Need

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
kalmata olives-optional
salt and pepper to taste
2 lemons, wedged, for garnish


Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.


Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.


Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.


Questions, Comments & Reviews


Looks great!!! I'm adding it to my cookbook!

Sounds and looks delcious! Are you Greek, by any chance? Or do you just like Greek cusine, like I do?


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