Greek Penne and Chicken

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

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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
•  salt
•  ground black pepper

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.