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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Ingredients:
1 pound uncooked pasta |
1 tablespoon olive oil |
2 cloves garlic, crushed |
1/2 cup chopped red onion |
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 |
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:
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.
2. 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.
3. 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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