Greek Penne and Chicken Recipe #173082
Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.
by Lauralie41
50 min | 20 min prep
SERVES 6 -8
- 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
- In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
- 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.
- 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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5 stars