Greek Chicken Pasta
Pasta primavera with feta cheesebaking and cooking, a tale of two loves.
Recipe Summary Greek Chicken Pasta
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 | Baked Feta Pasta With Crumbled Feta1 (16 ounce) package linguine pasta½ cup chopped red onion1 tablespoon olive oil2 cloves garlic, crushed1 pound skinless, boneless chicken breast meat - cut into bite-size pieces1 (14 ounce) can marinated artichoke hearts, drained and chopped1 large tomato, chopped½ cup crumbled feta cheese3 tablespoons chopped fresh parsley2 tablespoons lemon juice2 teaspoons dried oreganosalt and pepper to taste2 lemons, wedged, for garnishDirectionsBring 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.Info | Baked Feta Pasta With Crumbled Fetaprep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
TAG : Greek Chicken PastaWorld Cuisine Recipes, European, Greek,
