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Greek Chicken Pasta
This dish was pretty easy and full of flavor! It has a nice summery touch to it with the fresh tomatoes, parsley, and artichokes. I think everyone in our family enjoyed it, even the younger ones, which was surprising. The ingredients really do a great job of complimenting each other. I would definitely recommend serving it with some Hummus and Pita bread or a nice Greek salad!
 Greek Chicken Pasta 1 pound uncooked pasta 1 tablespoon olive oil 2 cloves garlic, crushed 1/2 cup chopped red onion 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped 1 large tomato, chopped 1/2 cup crumbled feta cheese 3 tablespoons chopped fresh parsley 2 tablespoons lemon juice 2 teaspoons dried oregano salt and pepper to taste 2 lemons, wedged, for garnish Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges. (Recipe Adapted From All Recipes)  related searches : Greek
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