Greek Chicken Pasta

The feta is what makes this dish yummo!

1 lb. uncooked penne or similar shaped pasta
1 T olive oil
2 garlic cloves, minced
1/2 c. chopped red onion
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
14 oz. jar marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1 c. crumbled feta cheese
1 T. dried parsley
2 T lemon juice
2 tspn. dried oregano
Salt and pepper to taste

Cook pasta per directions on the packaging.

Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and cook for 3-4 minutes.

Add garlic and onion to pan. Cook until chicken is cooked through.

Reduce heat to medium low and add artichoke hearts, tomato, parsley, lemon juice, oregano, salt and pepper. Stir until heated through.

Put a serving of pasta in a bowl for each person. Put chicken mixture on top of pasta. Sprinkle a generous amount of cheese on top of each serving.

What did the family think? Hubby and I really liked it. I must say though that without that feta cheese, I don’t think it would have been very tasty. Our oldest really liked the feta. He even asked for more. He pretty much ate everything except the tomato and the artichokes. Our youngest ate the chicken after much-MUCH whining about how he ALLLLLWAAAYYYYS has to eat chicken. I told him tomorrow we won’t have chicken. That will give him something new to complain about. 🙂


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