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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 (16 ounce) package penne pasta |
1 1/2 tablespoons butter |
1/2 cup red onion, chopped |
2 garlic cloves, minced |
1 lb skinless chicken breast half, cut into bite-size pieces |
1 (14 ounce) can water-packed artichoke hearts |
1 tomato, chopped |
1/2 cup feta cheese, crumbled |
3 tablespoons fresh parsley, chopped |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
salt |
ground black pepper |
Directions:
1. In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
2. Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
3. Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.
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