Greek Chicken Penne
Created by Lynn (diner524) on June 7, 2016
- Servings: 5
- Prep Time: 10m
- Cook Time: 12-15m
- Recipe #23993
Ingredients
- 10 ounces dry penne pasta (2 1é2 cups)
- 1 pound boneless skinless chicken breasts (cubed)
- 1/2 cup red onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 jars (7 1/2 ounces each) marinated artichoke hearts (quartered, drained and chopped
- 1 large tomato (chopped)
- 1/2 cup crumbled feta cheese
- 3 tablespoons, minced, fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fresh oregano, optional
How to Make
-
Step 1: Cook pasta according to package directions.
-
Step 2: Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through.
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Step 3: Drain pasta; toss with chicken mixture. Garnish with oregano if desired.
Nutritional Facts
- Serving Size: 1 (222.1 g)
- Calories 425.6
- Total Fat - 9.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 83.4 mg
- Sodium - 272.8 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 7.5 g
- Sugars - 1.6 g
- Protein - 36.1 g
- Calcium - 138.2 mg
- Iron - 2 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.2 mg