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The recipe was a result of searching for something healthy to make for dinner. I do have full fat cheese in the recipe, but its only a couple of ounces in the whole dish which leaves less than an oz per serving. Not bad.


  • 1 lb whole wheat/ whole grain Penne pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 cup red onion, chopped and divided
  • 4 boneless skinless chicken breast, chopped
  • 1 14oz can artichoke hearts, drained and chopped (I used the kind that was in water, not oil)
  • 1 large tomato, chopped
  • 4 oz herb goat cheese
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1 tsp oregano
  • Salt and Pepper to taste
  • More lemons for garnish
  • Small amount Light Greek Vinaigrette (if desired)


  • Cook the pasta according to package instructions
  • Heat olive oil in a large skillet over medium heat. Add 1/2 cup of the onion and saute for 2 minutes. Stir in garlic and heat for maybe 30 seconds. Season chicken with salt & pepper and add to skillet. Cook until juices run clear
  • De-glaze the pan with the lemon juice, scraping up all that flavor from the bottom of the pan
  • Combine the artichoke hearts, tomato, cheese, remaining onion, parsley and oregano
  • Add to the chicken in the pan and mix. Stir until combined and heated through
  • Garnished with a little sprig of parsley...and lemon wedge and add just a drizzle of the Greek Dressing for a tad bit more flavor and voila!

Categories: Dinner  Misc. One Dish  Pasta  Poultry 

Author Credit: Lalena

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