Greek Penne and Chicken
Ingredients:
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound boneless chicken breasts, cut into bite-sized 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
In a large pot with boiling salted water cook penne pasta until al dente. Drain. 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.
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. Season with salt and ground black pepper. Serve warm. Makes 4 servings
Nutritional Information: Calories 599, Protein 26g, Total Fat 13g, Sodium 873mg, Cholesterol 42mg, Carbohydrates 98g, Fiber 8g
See also:
Penne Pasta Salad
Nutty Penne, Spinach and Asparagus Salad
Baked Boca Penne
Cooking Tip: Perfect Pasta
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