greek chicken pasta
Artichokes, pasta, chicken, feta cheese....oh so good!
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 16 ounces linguine pasta
- 1/2 cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 pound boneless chicken breast meat-cut into bite-size pieces
- 14 ounces can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 4 ounces 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
How To Make greek chicken pasta
-
Step 1Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8-10 minutes; drain.
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Step 2Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.
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Step 3Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5-6 minutes.
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Step 4Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2-3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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