Wednesday, June 24, 2015

Greek Chicken Penne

I think I found this on Pinterest from Sharon.  I think.

I figured it would be covered in olives, but when I saw they weren't even an ingredient I was like, "Woohoo!"  So D made it.   I don't know what kind of mood we were in but we both thought it would be really good if you took out the pasta and the chicken and threw everything else into a food processor with some cream cheese and it would make an awesome dip.

But with the chicken and the pasta, it was really good too.  Will have this one again.  And maybe even the dip.

Greek Chicken Penne

It’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors.

Prep/Total Time: 25 min.
YIELD:5 servings (we got 4)
Serving Size: 1.5 Cups

Photo by ALB

2-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cubed
1/2 cup chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano, optional

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.

3. Drain pasta; toss with chicken mixture. Garnish with oregano if desired. Yield: 5 servings.

Nutritional Facts
431 calories, 21 g fat (5 g saturated fat), 56 mg cholesterol, 568 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.

From Taste of Home

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