Greek Chicken Pasta
This is my favorite pasta dish."Loved this. Sent it to friends after making and serving it to family. Easy and tasted wonderful. I made it with whole wheat pasta, and stirred in spinach too. My kids usually turn up noses at whole wheat pasta; not with this dish. No one knew the difference! " - HersheyMom
Yield: 6 Ready in 30 minutes
326 people trying soon
Verified by stevemur
|1 pounduncooked pasta|
|1 tablespoonolive oil|
|2 clovesGarlic; crushed|
|1/2 cupred onion; chopped|
|1 poundskinless, boneless chicken breast meat; cut into|
|1 canmarinated artichoke hearts; drained and chopped|
|1 candiced tomatos with juice|
|1/2 cupfeta cheese; crumbled|
|3 tablespoonsfresh parsley; chopped|
|2 tablespoonslemon juice|
|2 teaspoonsdried oregano|
|salt and pepper; to taste|
|2 lemons; wedged, for garnish|
Greek Chicken Pasta Preparation
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.
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