“Delicious Greek Chicken Pasta is a hearty main dish has great Mediterranean flavor. This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few Kalamata olives. Use whatever pasta you have or prefer.”
Prep: 15 m Cook: 15 m Ready In 30 m
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To make this Delicious Greek Chicken Pasta, You’ll need the following Ingredients:
Ingredients:
1 (16 ounces) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
2 tablespoons lemon juice
1 (14 ounces) can marinate artichoke hearts, drained and chopped
2 lemons, wedged, for garnish
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 teaspoons dried oregano
Salt and pepper to taste
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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Delicious Greek Chicken Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 (16 ounces) package linguine pasta
- ½ cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 2 tablespoons lemon juice
- 1 (14 ounces) can marinate artichoke hearts, drained and chopped
- 2 lemons, wedged, for garnish
- 1 large tomato, chopped
- ½ cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.