Total Time
50mins
Prep 20 mins
Cook 30 mins

Posted for 2006 Zaar World Tour - Greece. This recipe was adapted from a cooking website's newsletter.

Ingredients Nutrition

Directions

  1. In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
  2. 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.
  3. 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.
Most Helpful

Fabulous! Made with whole wheat pasta last week, and it has already been requested for this week again!

Niki Tiki Tavi March 29, 2010

This was delicious! I used whole-grain pasta and substituted thighs for the breast meat (which meant, of course, cooking them an extra couple of minutes, but that was no big deal). Plenty of leftovers for the two of us. I'll definitely make this again.

l'ecole April 03, 2016

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 :-)

MarlaM April 08, 2014