Greek Chicken Pasta
- Details
- Category: Steven's Recipes
- Published on Thursday, 21 January 2016 19:20
- Written by Steven Fricke
- Hits: 1865
Ingredients
1 (16 ounce) package pasta
1/2 cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
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
Kalamata olives to taste
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
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 until tender yet firm to the bit, 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat.
Add onion and garlic; saute until fragrant, about 2 minutes.
Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.
Cook and stir until heated through, about 2 to 3 minutes.
Remove from heat, season with salt and pepper, and garnish with lemon wedges.