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Greek Chicken Penne

 Greek Chicken Penne
It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. —Dawn Frihauf, Fort Morgan, Colorado
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Greek Chicken Penne (continued)

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.
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