Greek Chicken Pasta
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.
Servings per recipe: 6
Calories per serving: 488
Preparation time: 15m
Total cooking time: 30m
Ingredients:
- 1 (16 ounce) package linguine pasta
- 1/2 cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 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
Directions:
- 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.
- 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.
- 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.
Nutrion facts:
| Total Fat | 11.4g | 18% |
| Saturated Fat | 3.0g | |
| Cholesterol | 55mg | 18% |
| Sodium | 444mg | 18% |
| Potassium | 526mg | 15% |
| Total Carbohydrates | 70g | 23% |
| Dietary Fiber | 7.5g | 30% |
| Protein | 32.6g | 65% |
| Sugars | 5g | |
| Vitamin A | 486IU | |
| Vitamin C | 56mg | |
| Calcium | 125mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 17mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 71mg | |
| Folate | 169mcg |
