1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and peper
Bring a large pot of lightly salted water to a boil. Cook pasta in
boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Add onion
and garlic; saute until fragrant, about 2 minutes. Stir in the chicken
and cook, stirring occasionally, until chicken is no longer pink in the
center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low; add artichoke hearts, tomato, feta
cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and
stir until heated through, about 2 to 3 minutes. Remove from heat,
season with salt and pepper, and garnish with lemon wedges.
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