Name: Greek Penne and Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 16 oz pkg penne pasta 1 Tbsp Olive Oil; 1/4 cup chopped red onion; 1 clove garlic; 1/2 pound skinless, boneless chicken breast; 1/2 14 oz can artichoke hearts in water; 1 tomato; 1 1/2 tablespoon chopped fresh parsley; 1/2 teaspoon dried oregano; 1 tablespoon lemon juice; 1/4 cup crumbled feta cheese ground black pepper to taste

Instructions

Preparation

Begin heating the pasta water. If it comes to a boil before finishing the preparation steps, just turn it off and cover with a lid.
Prepare the onion and garlic.
Cut the artichoke hearts and tomato and combine with the spices and lemon juice in a small bowl.
Dice the chicken and set aside.

Cooking

In a large pot with boiling salted water cook penne pasta according to package instructions. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium-low. Add the artichoke hearts, chopped tomato, fresh parsley, lemon juice, and dried oregano. Stir to combine, the add the drained penne pasta. Cook until heated through, about 2 to 3 minutes.
Add feta cheese and mix. Don't let cheese melt too much Season with salt (optional) and ground black pepper. Serve warm.

Note

During the summer or when I'm in a hurry, I barbecue the chicken in advance. The night I'm making the dish, I dice it and heat it with the sautéed onion and garlic for a minute or two. Recipe courtesy of allrecipes.com.

Greek Penne and Chicken