Greek Penne and Chicken
- 1/2 16 oz pkg penne pasta 1 Tbsp Olive Oil
- 1/4 cup chopped red onion (minced)
- 1 clove garlic
- 1/2 pound skinless, boneless chicken breast (cut into bite-size pieces)
- 1/2 14 oz can artichoke hearts in water (cut into large chunks)
- 1 tomato (chopped)
- 1 1/2 tablespoon chopped fresh parsley (can also substitute 1 tsp. dried parsley)
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese ground black pepper to taste
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.
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.
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.