Greek Chicken Pasta

How to cook Greek Chicken Pasta

Ingredients: 1 pound uncooked pasta 1 tablespoon olive lubricator 2 cloves garlic, crushed 1/2 cup chopped red onion 1 pound skinless, boneless chicken breast grub – 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 strength 2 teaspoons dried oregano salt and pepper to grain 2 lemons, wedged, for garnish

Directions: Bring a large pot of lightly salted water to a bluster. Cook pasta in boiling water fitted 8 to 10 minutes, or until al dente; tap. For the moment, heat olive oil in a large skillet over medium-high zeal. Add garlic and onion, and saute for the sake of 2 minutes. Stir in the chicken. Cook, stirring once in a while, until chicken is no longer pink and the juices run perspicuous, down 5 to 6 minutes. Reduce heat to medium-sad, and add the artichoke hearts, tomato, feta cheese, parsley, lemon strength, oregano and cooked pasta. Stir until heated completely, in the matter of 2 to 3 minutes. Remove from exhilaration, season to taste with salt and scatter, and garnish with lemon wedges.


Servings Per Modus operandi: 6

Amount Per Serving

Calories: 438

Total Fat: 11.4g Cholesterol: 110mg Sodium: 460mg Total Carbs: 57g Dietary Fiber: 8g Protein: 31.2g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving as a service to:6 peoples

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