Greek Chicken Pasta
Feta cheese can range from soft to hard, and trying to crumble it for salads and toppings can result in mashing it instead.
Recipe Summary Greek Chicken Pasta
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 | Baked Feta Pasta With Crumbled Feta1 (16 ounce) package linguine pasta½ cup chopped red onion1 tablespoon olive oil2 cloves garlic, crushed1 pound skinless, boneless chicken breast meat - cut into bite-size pieces1 (14 ounce) can marinated artichoke hearts, drained and chopped1 large tomato, chopped½ cup crumbled feta cheese3 tablespoons chopped fresh parsley2 tablespoons lemon juice2 teaspoons dried oreganosalt and pepper to taste2 lemons, wedged, for garnishDirectionsBring 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.Info | Baked Feta Pasta With Crumbled Fetaprep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
TAG : Greek Chicken PastaWorld Cuisine Recipes, European, Greek,
