Description
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. Use whatever pasta you have or prefer.
Ingredients
- 1 (16 ounce) package linguine pasta
- ½ cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 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
- ½ 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
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit
- 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant
- about 2 minutes. Stir in the chicken and cook
- stirring occasionally
- until chicken is no longer pink in the center and the juices run clear
- about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts
- tomato
- feta cheese
- parsley
- lemon juice
- oregano
- and cooked pasta. Cook and stir until heated through
- about 2 to 3 minutes. Remove from heat
- season with salt and pepper
- and garnish with lemon wedges.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6