Greek Chicken Pasta
Ingredients
1 pound uncooked pasta (I used elbows but any small shape would work)
1 tablespoon olive oil
2 cloves garlic, minced
1 small red onion, chopped (About 3⁄4 cup, my onion was 3-4 inches in diameter)
3-4 boneless, skinless chicken breasts - cut into bite-size pieces (This was three breasts, but chicken varies so much in size these days)
1 (14 ounce) can marinated artichoke hearts, or more if you like, drained and chopped (I used about 20 ounces from a jar)
1 large tomato, chopped, or smaller tomatoes to equal about 1 cup
1⁄2 cup feta cheese, crumbled
3 tablespoons fresh parsley. chopped
Juice of 1 lemon, about 2 tablespoons
2 teaspoons dried oregano
Salt and pepper, to taste
Instructions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Add 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 serve.
Comments
This recipe came to me through a community online and I knew I had to try it. Artichokes? Feta? Tomatoes? What’s not to love! I have developed a weakness for artichokes in the last 5 years, I had never liked them before and now I can’t seem to get enough of them.
This had a nice, lemony flavor and all of the components complimented each other well. I think I might consider using frozen, thawed artichoke hearts in the future, since I find the marinade taste to be a bit unpleasant with the jarred variety, but that’s just a matter of personal preference. I would also consider using grape or cherry tomatoes that are simply halved the next time to add more colour to the dish. It was delicious and tasted great just the way it was, though!
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