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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Greek Chicken Pasta Ingredients:
1 lb uncooked pasta |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1/2 cup chopped red onion (or white) |
1 lb boneless skinless chicken breast, 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 |
salt and pepper |
2 lemons, wedged, for garnish |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Add garlic and onion, and saute for 2 minutes.
5. Stir in the chicken.
6. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
7. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.
8. Stir until heated through, about 2 to 3 minutes.
9. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
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