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Greek style Penne and Chicken
another keeper. The only thing I did differently was used an entire 12oz bag of frozen artichoke hearts from TJ's and 2 big plum tomatoes.
Stirred the frozen chokes unchopped (they are already quartered) in with the chicken for a few minutes and then added the rest of the ingredients. Served over the penne.
Greek Penne and Chicken
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min
Original Recipe Yield 4 servings
Ingredients
1/2 (8 ounces) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped onion
4 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
1.In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2.Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3.Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Stirred the frozen chokes unchopped (they are already quartered) in with the chicken for a few minutes and then added the rest of the ingredients. Served over the penne.
Greek Penne and Chicken
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min
Original Recipe Yield 4 servings
Ingredients
1/2 (8 ounces) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped onion
4 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
1.In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2.Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3.Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
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