Sunday, September 28, 2008

Greek Chicken Pasta

"I found this on Check below the recipe for my tips."

  • 1 pound pasta, cooked according to package
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup chopped red onion
  • 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


  1. 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.
  2. 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.

-I did not use lemon wedges for garnish
-I added one can of tomato paste, 1/4 cup white wine and 1/4 cup low-fat Italian dressing to make a sauce
-You can add kalamata olives or black olives
-You can use marinaded artichokes hearts for added flavor
-I added 2 Tablespoons fresh chopped basil
-I used whole wheat pasta to make the dish healthier

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