Greek Chicken Pasta

Name: Greek Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb uncooked pasta; 1 tablespoon olive oil; 2 garlic cloves, crushed; 1/2 cup chopped red onion (or white); 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1 (14 ounce) can marinated artichoke hearts, drained and chopped; 1 large tomatoes, chopped; 1/2 cup crumbled feta cheese; 3 tablespoons chopped fresh parsley; 2 tablespoons lemon juice; 2 teaspoons dried oregano; salt and pepper; 2 lemons, wedged, for garnish

Submitted by gold.klas

"Greek Chicken Pasta"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4-6

ingredients

1 lb uncooked pasta
1 tablespoon olive oil
2 garlic cloves, crushed
¹⁄₂ cup chopped red onion (or white)
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomatoes, chopped
¹⁄₂ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
2 lemons, wedged, for garnish

directions

Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
Add garlic and onion, and saute for 2 minutes.
Stir in the chicken.
Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
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 garnish with lemon wedges.

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Reviews

This is my families new favorites pasta. It is so simple but so yummy. It says it serves 4-6 but we've always got more like 10-12 servings out of it (thus the calorie count is much lower). The first time I made it exactly as written but have since doubled the garlic, tomatoes, lemon juice and oregano. I prefer it that way but either way, it's a great recipe!

shellyhunt65
ABSOLUTELY SPECTACULAR! I hate to say that something so simple and non-fussy can go into one of my lifetime favorite dishes ever...but it does!!! I adored this dish. I increased the garlic to about 5-6 cloves, added extra red onion, extra tomatoes and used water packed artichoke hearts. I totally forgot to add the parsley and used the precise amount of feta stated. I was in HEAVEN!! Beware those of you who like saucy dishes...this is NOT it. My family loves dry pasta that lets you taste all the fresh flavors. To top this off, I added about 1/2 sliced kalamata's. A definite lifetime favorite pasta dish for me. Thank you for posting Cucina! LOVED IT!

RedVinoGirl
Excellent! I used bow tie pasta (less than a pound) and increased the amounts of tomatoes, onions, garlic and feta! Yum! Wonderful recipe, flovors blend well. I have made it twice now, and got rave reviews from DH each time! Leftovers are also good cold.

amethyst1220

RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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