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Greek Chicken Pasta

4

30 min

Greek Chicken Pasta

Greek Chicken Pasta Photo 1

Time

30 min

Serving

6 persons

Calories

488

Rating

4.00★ (1)

Cuisine

European
Author: Victoria Buriak
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

  • linguine pasta: 1 pack (16 ounce pack)
  • red onion: 0.5 cup (chopped)
  • olive oil: 1 Tbsp
  • garlic: 2 clove (crushed)
  • skinless, boneless chicken breast meat: 1 pound (cut into bite-size pieces)
  • marinated artichoke hearts: 1 can (14 ounce can, chopped)
  • tomato: 1 piece (chopped)
  • crumbled feta cheese: 0.5 cup
  • fresh parsley: 3 Tbsp (chopped)
  • lemon juice: 2 Tbsp
  • oregano: 2 tsp (dried)
  • salt and pepper: (to taste)
  • lemons, wedged: 2 piece (for garnish)

Metric Conversion

Stages of cooking

Greek Chicken Pasta Photo 21
Greek Chicken Pasta Photo 32
Greek Chicken Pasta Photo 4 3
  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.
    Greek Chicken Pasta Photo 2
  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.
    Greek Chicken Pasta Photo 3
  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.
    Greek Chicken Pasta Photo 4

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