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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From . By Lalena. This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. Ingredients:
1 lb uncooked whole wheat pasta |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1/2 cup chopped red onion |
1 lb boneless skinless chicken thighs, cut into bite-sized pieces |
1 (14 ounce) can marinated artichoke hearts, drained and chopped |
1 large tomato, chopped |
1/2 cup kalamata olive, pitted and chopped coarsely |
1/2 cup reduced-fat feta cheese, crumbled |
3 tablespoons chopped fresh parsley |
2 tablespoons lemon juice |
2 teaspoons dried oregano |
salt, to taste |
fresh ground black pepper, to taste |
2 lemons, cut in 6 wedges for garnish |
Directions:
1. 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, reserving about 1/2 cup of pasta water.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Add the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, olives, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add pasta water if necessary to achieve a nice sauce consistency. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
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