Hope everyone had a wonderful weekend! We had a busy one as usual. It seems like this time of year starts to fill our calenders up. We wanted to take the dog to the dog park, but we had some cold weather come out of no where. We ended up going to a birthday party, the annual home and garden show and visited the Houston auto show. To say the least I enjoyed coming home and enjoying the peace and quite of my own home after being around so many people.

This dish comes from Sarah who is a full-time working mom and still finds the time to do a lot of canning and gardening. I admire her for all she does and she has some very tasty things on her blog Today’s Menu Take it or Leave it. She plans out her menu for the week and then shares her recipes as the week goes on. I’m lucky if I can even come up with the general idea for the week like this week I feel like chicken, so I really look up to people that can plan out meals like that.

I really loved this recipe! My husbands first impression was “where’s the sauce”. He’s used to the traditional pastas and I can’t blame him what that’s all I make. There’s a light sauce, but more then anything this pasta is packed with flavor. I can’t wait to make it again!

Greek Chicken Pasta

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed (I chopped mine finely)
1/2 cup chopped red onion (I used a half yellow onion, medium-sized, but will probably use a whole one next time)
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 (I used a can of diced tomatoes with green chilies)
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley (I used dried)
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish (I skipped this)

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

P.S. Mary I love the platter that I won from your Anniversary giveaway! Thank you again!!!

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