Greek Chicken Pasta Recipe

Ingredients
<br>- 1 (16 ounce) package linguine pasta
<br>- ½ cup chopped red onion
<br>- 1 tablespoon olive oil
<br>- 2 cloves garlic, crushed
<br>- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
<br>- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
<br>- 1 large tomato, chopped
<br>- ½ cup crumbled feta cheese
<br>- 3 tablespoons chopped fresh parsley
<br>- 2 tablespoons lemon juice
<br>- 2 teaspoons dried oregano
<br>- salt and pepper to taste
<br>- 2  lemons, wedged, for garnish
<br><p></p>Directions
<br>step 1: Bring 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1 (16 ounce) package linguine pasta
- ½ cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- ½ cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2 lemons, wedged, for garnish

Directions
step 1: Bring 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.
step 2: 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.
step 3: 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.

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