Monday, September 10, 2007

Greek Penne and Chicken

I got this one from Recipezaar. Aaron also beat me to it. It was really good, but I had only marinated artichoke. and we used whole wheat penne. We think it also could have used more tomato. Maybe ours was just a small tomato.

1 (16 oz) package penne pasta
1 1/2 Tbsp. butter
1/2 c. red onion chopped
2 garlic cloves

1 lb boneless skinless chicken breast, cut into bite sized pieces
1 (14 oz) can water-packed artichoke hearts
1 tomato, chopped
1/2 c. feta cheese, crumbled
3 Tbsp. fresh parsley, chopped
2 Tbsp. lemon juice
1 tsp. dried oregano
ground black pepper
  1. In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
  2. Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continute cooking until golden brown, approximately 5-6 minutes.
  3. Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.

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