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Greek Chicken Penne Recipe

Greek Chicken Penne Recipe photo by Taste of Home

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It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. —Dawn Frihauf, Fort Morgan, Colorado

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Greek Chicken Penne Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano, optional

Directions

Cook pasta according to package directions.
Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.

Nutritional Facts 1-1/2 cups equals 431 calories, 21 g fat (5 g saturated fat), 56 mg cholesterol, 568 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Greek Chicken Penne in Simple & Delicious December/January 2011, p29

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Greek Chicken Penne

Greek Chicken Penne

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Reviewed on Feb. 21, 2012 by eddiesmimi

I added about 1 cup of pasta water for moisture. Thanks for the recipe!

Reviewed on Feb. 07, 2011 by cccosey

I love this recipe. This is probably the first time i have ever cooked with artichoke. It was yummy! I didnt have fresh oregano so I used dried. It was still flavorful.

Reviewed on Jan. 27, 2011 by marlad98

Great recipe! Left out the red onion and cut back on the artichoke for our tastes, but it was delicious.