Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
  4. Add garlic and onion, and saute for 2 minutes.
  5. Stir in the chicken.
  6. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
  7. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.
  8. Stir until heated through, about 2 to 3 minutes.
  9. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Most Helpful

3 5

Not memorable.

4 5

1st this was amazing. i followed the recipe as written but we like a touch more sauce so i added some chicken stock i also used more garlic. i don't think i would chage that either. the feta melted into it so amazingly. i would and some shrooms next time the kids can pick them out. so easy and so good. a definate keeper. it's a 5 star for sure but i added the stock that on us. this is a part of my dinner rotation. Nice enough for company or date night. YUMMY!!!!

5 5

sooooooo good!!! I added some parmesan cheese and mushrooms and some basil and a bit more garlic. but amazing!