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Greek Penne And Chicken

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Ingredients

Adjust Servings:
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup red onion, chopped
2 garlic cloves, minced
1 lb skinless chicken breast half, cut into bite-size pieces
1 (14 ounce) can water-packed artichoke hearts
1 tomatoes, chopped
1/2 cup feta cheese, crumbled
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

Nutritional information

463.9
Calories
84 g
Calories From Fat
9.4 g
Total Fat
4.4 g
Saturated Fat
67.2 mg
Cholesterol
297.5 mg
Sodium
71.6 g
Carbs
14.7 g
Dietary Fiber
2.4 g
Sugars
25.9 g
Protein
206 g
Serving Size

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Greek Penne And Chicken

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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