 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
Itâs hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. âDawn Frihauf, Fort Morgan, Colorado Ingredients:
2-1/2 cups uncooked penne pasta |
1 pound boneless skinless chicken breasts, cubed |
1/2 cup chopped red onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped |
1 large tomato, chopped |
1/2 cup crumbled feta cheese |
3 tablespoons minced fresh parsley |
2 tablespoons lemon juice |
2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fresh oregano, optional |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.
|
|