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Wednesday, March 23, 2011

Greek Chicken Pasta

Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped red onion

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

1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

salt and pepper


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.


Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.


Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper

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