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Nutrition Facts
Serving Size 1 (275g) Recipe makes 6 servings
Calories 459
Calories from Fat 74		(16%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 276mg		11%
Potassium 750mg		21%
Total Carbohydrate 71.3g		23%
	Dietary Fiber 12.5g	50%
	Sugars 2.4g
Protein 27.7g		55%
detailed view... how is this calculated?

Greek Penne and Chicken

Recipe #173082 | 50 min | 20 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Lauralie41
Jun 17, 2006

Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.

SERVES 6 -8 (change servings and units)

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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Featured Reviews for This Recipe

From: Mustang Sally 54269

On Nov 6, 2009

Nice recipe, thanks for sharing.

0 people found this review helpful

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From: pinkie

On Sep 5, 2009

Made this tonight, gotta say it was a little bland. I only used about 10 oz of penne, and it was still ALOT! I felt there were too many artichokes as well. Don't think I'll make it again.

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From: Denise!

On Oct 23, 2007

I've been making this for about a year now, with these adaptions - I use 1 tbsp olive oil in place of the butter. I saute the chicken with salt, pepper & paprika for color, then add sliced mushrooms along with the red onions. I use about 3/4 can of petite diced tomatoes, add sliced black olives and I stir in the feta right before serving. Hands down, my favorite pasta dish and a lower fat dish.

4 people found this review helpful

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From: Shannon 24

On Sep 20, 2007

This was a great pasta dish! Once I had all the ingredients prepared, it came together so quickly! Great taste - all the flavours combined nicely and one didn't overpower the other. I chose not to put in the artichoke hearts (personal taste). I loved how the feta coated everything, making it nice and creamy! Thanks for posting!

2 people found this review helpful

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