Greek Chicken Penne
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. —Dawn Frihauf, Fort Morgan, Colorado
Ingredients
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2-1/2 cups uncooked penne pasta
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1 pound boneless skinless chicken breasts, cubed
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1/2 cup chopped red onion
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2 garlic cloves, minced
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1 tablespoon olive oil
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2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
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1 large tomato, chopped
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1/2 cup crumbled feta cheese
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3 tablespoons minced fresh parsley
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2 tablespoons lemon juice
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2 teaspoons dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Fresh oregano, optional
Directions
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1.
Cook pasta according to package directions.
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2.
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.
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3.
Drain pasta; toss with chicken mixture. Garnish with oregano if desired.
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