Greek Penne and Chicken

From: LittleJaws73

On Mar 10, 2009

I am a huge fan of feta, artichokes and tomatoes, so I really liked this. A 16 oz package of pasta is too much for this recipe, though. Next time I am going to omit the chicken (it was a little bland) and double the sauce.

From: justcallmetoni

On Jan 26, 2009

This was so good and vry easy to assemble. I managed to make a few changes that still managed to retain the flavors of the original dish. I scaled back the pasta (whole wheat in my case) to 2 oz per serving and used a reduced fat feta. My tomatoes were the luscious Campari variety which I quartered. Since one person mentioned wanting more sauce, and I love sauce, I added a half cup of the pasta water in step three in the final cooking. The starch from the pasta created a nice thickening which married the flavors of the dish together. Thanks! Made for the Went to the Market Game.

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.

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!