Sunday, January 23, 2011

Greek Chicken Pasta

For a beautiful flavorful dish that takes just minutes to make, simply saute onion, garlic and tender chunks of chicken.  Add artichoke hearts, fresh tomato, tangy feta cheese, parsley, lemon juice and oregano and toss with hot whole wheat pasta!

Flavorful Greek Chicken Pasta

Greek Chicken Pasta, adapted from
The Chef In My Head
Serves 6

1 pound uncooked whole wheat pasta
1 T olive oil
2 cloves garlic, chopped finely
1/2 C sliced onion, sliced in half again
1 pound skinless boneless chicken breast, cut into bite-size pieces
1-14 oz jar marinated artichoke hearts, drained
1 cup cherry tomatoes
1/2 C feta cheese, crumbled
4 T parsley, chopped
2 T lemon juice
salt & pepper, to taste

Bring a large pot of lightly salted water to boil.  Cook pasta in boiling water for 8 to 10 minutes, or until al dente, drain reserving about 1 cup of pasta water.

Meanwhile, heat olive oil in a large skillet over med-high heat.  Add garlic and onion, saute for 2 minutes.  Stir in the chicken and cook stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

Reduce heat to med-low and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.  Stir until heated through adding reserved pasta water if needed.  Season to taste with salt and pepper and serve.

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  1. I love all of these Mediterranean flavored additions to this pasta! Delicious.

  2. Mmmmm, sounds and looks delicious Leslie! Very tempting!


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