Greek Chicken Pasta

"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."

Ingredients

-1 (16 ounce) package linguine pasta
-1/2 cup chopped red onion
-1 tablespoon olive oil
-2 cloves garlic crushed
-1 pound skinless boneless chicken breast meat - cut into bite-size pieces
-1 (14 ounce) 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 lemons, wedged, for garnish

30 min
6 servings
488 cals

Directions

Prep-15 min
Cook- 15 min
Ready In-30 min

1-Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 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.

Nutrition Facts

Per Serving:
488 calories
11.4 g fat
70 g carbohydrates
32.6 g protein
55 mg cholesterol
444 mg sodium.