Great Greek Recipes: A Complete Cookbook of Delicious Mediterranean Dish Ideas! by Alice Waterson

Author:Alice Waterson [Waterson, Alice]
Language: eng
Format: epub
Published: 2018-05-15T18:30:00+00:00

Ingredients:

1 x 14-oz. can of artichoke hearts, packed in water

1 lb. of halved boneless, skinless chicken breasts, cubed

2 tbsp. of fresh lemon juice

3 tbsp. of chopped parsley, fresh

2 minced garlic cloves

½ cup of red onion, chopped

1 tsp. of oregano, dried

½ cup of feta cheese, crumbled

1 chopped tomato, medium

1 ½ tbsp. of butter, softened

1 x 1 lb. pkg. of penne pasta

Kosher salt ground pepper, as desired

Instructions:

1. Cook pasta to al dente in large pot of salted, boiling water and drain.

2. Add garlic and onion to melted butter in large skillet on med-high. Cook for a couple minutes. Add the cubed chicken. Continue to cook and stir occasionally, until the mixture is lightly brown. This will usually take five to seven minutes.

3. Lower heat to med-low. Drain, then chop artichoke hearts. Add to pan, along with drained pasta, oregano, lemon juice, parsley, feta cheese and tomato. Cook mixture until it heats through. This will usually only take two to four minutes.

4. Season with kosher salt ground pepper as desired. Serve the dish warm.

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