Ingredients
-
1
-
1 1/2
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
3
-
2
-
-
-
-
-
Directions
Greek Penne and Chicken, Posted for 2006 Zaar World Tour – Greece. This recipe was adapted from a cooking website’s newsletter., We loved this pasta dish — it uses simple ingredients, but the flavors really come through. The lemon juice and oregano add just the right amount of flavor and the creamy texture of the feta just coats the pasta in a richness so no heavy sauce is needed. I only used 1/2 the amount of pasta and it was perfect. Served along with a salad — it made a wonderful meal., I loved this!! My tweaks: Add some chopped kalamata olives thought they added great flavor. Drained a can of diced tomatoes in place of fresh. Extra lemon juice and some salt and pepper. Loved this one. Super easy and quick. Thank you!
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Steps
|
1
Done
|
In a Large Pot Bring Salted Water to a Boil. Add Penne Pasta and Cook Until Al Dente, Drain and Set Aside. |
|
2
Done
|
Using a Large Skillet and Over Medium-High Heat Melt Butter. Add Onion and Garlic to Melted Butter and Cook For 2 Minutes. Stirring Occasionally, Add Chicken and Continue Cooking Until Golden Brown, Approximately 5-6 Minutes. |
|
3
Done
|
Reduce Heat to Medium-Low, Begin Adding Drained and Chopped Artichoke Hearts, Chopped Tomato, Feta Cheese, Fresh Parsley, Lemon Juice, Dried Oregano, and Drained Penne Pasta to the Chicken. Cook Until Heated Through, Approximately 2-3 Minutes. Season With Salt and Ground Black Pepper to Taste, Serve Warm. |
