This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Ingredients
- linguine pasta: 1 pack (16 ounce pack)
- red onion: 0.5 cup (chopped)
- olive oil: 1 Tbsp
- garlic: 2 clove (crushed)
- skinless, boneless chicken breast meat: 1 pound (cut into bite-size pieces)
- marinated artichoke hearts: 1 can (14 ounce can, chopped)
- tomato: 1 piece (chopped)
- crumbled feta cheese: 0.5 cup
- fresh parsley: 3 Tbsp (chopped)
- lemon juice: 2 Tbsp
- oregano: 2 tsp (dried)
- salt and pepper: (to taste)
- lemons, wedged: 2 piece (for garnish)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
