This is Mike’s favorite dish ever. He is always asking me to make it. I’ve made this so many times I don’t even need the recipe any more. Lucky for him, the recipe makes a huge amount of food. Unlucky for his stomach, he eats all of it in 48 hours.
Greek Chicken Pasta
adapted from allrecipes.com
1 pound uncooked penne, fusilli or any other short pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1 red onion, chopped
1 pound skinless, boneless chicken breast meat, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 large tomatoes, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
- Cook pasta according to directions.
- 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.