Prep 20 mins
Cook 30 mins
Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.
- 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
- 1 teaspoon dried oregano
- ground black pepper
- In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
- 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.
- 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.
Fabulous! Made with whole wheat pasta last week, and it has already been requested for this week again!
I made this for the 2nd time yesterday, but I guess I forgot to rate it the first time. I really love the flavor of this. The first time I made it, I thought the sauce was a little bit runny, and it didn't really stick to the pasta. I don't remember if I mixed the feta in or added it as a topping when it was served (which could explain the problem), but this time I added about 1 1/2 tbsp of flour to the cooking onions and chicken, then I doubled the lemon juice, and subbed basil for parsley, and it really thickened up nicely. I'm sure I'll make this again, but I think next time, I'll leave out the chicken, as it makes enough for lots of leftovers, since there are only 2 of us, and I can't stand microwaved chicken :-)
This was really good and hit the spot. We made a vegetarian version of this without the chicken (but added Kalamata olives). Also added lots more parsley. The flavors were great. We made half a recipe, which served 2 people - without the meat.