Greek Chicken Pasta with Olives and Feta

Name: Greek Chicken Pasta with Olives and Feta
Ingredients: For the chicken:; 2 medium skin-on, bone-in chicken breasts; 1 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons chopped, fresh oregano (see this post on converting to dried oregano); 2 small (or one large) cloves of garlic, minced; 1/2 teaspoon lemon zest; 1 1/2 tablespoons olive oil; For the vinaigrette:; Juice of 2 lemons (about 1/4 cup); 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup olive oil; For the pasta:; 1 pound fusilli or other pasta; 12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces; 1 1/2 cups pitted olives (kalamata or any Mediterranean mix); 8 ounces feta cheese, crumbled or cut into small cubes; 1 teaspoon chopped fresh oregano; Handful of chopped fresh parsley

Greek Chicken Pasta with Olives and Feta was pinched from <a href="https://www.thekitchn.com/recipe-greek-chicken-pasta-with-olives-and-feta-recipes-from-the-kitchn-69279" target="_blank" rel="noopener">www.thekitchn.com.</a>

INGREDIENTS

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For the chicken:

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2 medium skin-on, bone-in chicken breasts

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1 teaspoon salt

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1/2 teaspoon pepper

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2 teaspoons chopped, fresh oregano (see this post on converting to dried oregano)

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2 small (or one large) cloves of garlic, minced

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1/2 teaspoon lemon zest

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1 1/2 tablespoons olive oil

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For the vinaigrette:

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Juice of 2 lemons (about 1/4 cup)

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1 teaspoon salt

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1/2 teaspoon pepper

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1/2 cup olive oil

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For the pasta:

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1 pound fusilli or other pasta

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12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces

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1 1/2 cups pitted olives (kalamata or any Mediterranean mix)

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8 ounces feta cheese, crumbled or cut into small cubes

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1 teaspoon chopped fresh oregano

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Handful of chopped fresh parsley

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