Tuesday, January 22, 2013

Greek Chicken Pasta

Man, it's been awhile since I posted a recipe on this here blog! I have been out of the blogging world for awhile just being busy with family, holidays, school, and life with 3 kiddos! But, you all know my big passion for food. Cooking food, eating food, making recipe lists, coming up with new menu plans and menus for entertaining. Watching cooking shows and The Food Network and of course, The Pioneer Woman. And if you didn't know this already, she has her own show on the Food Network now. And her second season just started. Yay for her!
So, I will give you this recipe for some yummy Greek Chicken Pasta. Tad and I love anything Greek. Or feta cheese. Or artichokes. Yum! I will say, I added the marinade for the artichoke harts into the pasta as recommended by many other reviews, but I don't know if I would do that again. I don't know if it needed that much acidity. And it was a good recipe, though it seems like it needed something else to give it a kick, and I haven't figured out what that is yet. But for a quick, easy, weeknight meal, try this recipe!!

Greek Chicken Pasta

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound boneless, skinless chicken breast meat, cut into bite-sized pieces
1 (14 oz) 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 lemon wedges, for garnish

1. Bring a large pot of lightly salted water to a boil. Cook pasta in water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add garlic and onion and saute for about 2 minutes. Stir in the chicken. Cook, stirring until the chicken is cooked through and no longer pink, about 5 to 6 minutes.
3. Bring the heat down to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Stir until heated through, season with salt and pepper, serve with lemon wedges, if desired.

Again, some reviews said they added the marinade from the artichoke hearts; that is totally up to you! If you do that, you might want to eliminate the lemon juice, but maybe just taste it and see how you like it! Enjoy!!

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