Greek Penne and Chicken

    Greek Penne and Chicken


    688 people made this

    About this recipe: This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

    Serves: 4 

    • 500g packet penne pasta
    • 20g butter
    • 1 small red onion or 2 shallots, chopped
    • 2 cloves garlic, crushed
    • 500g skinless, boneless chicken breast halves - cut into bite-size pieces
    • 400g can artichoke hearts in water
    • 1 tomato, chopped
    • 90g crumbled feta cheese
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons lemon juice
    • 1 teaspoon dried oregano
    • salt to taste
    • ground black pepper to taste

    Prep:15min  ›  Cook:30min  ›  Extra time:5min  ›  Ready in:50min 

    1. In a large saucepan of boiling salted water cook penne until al dente. Drain.
    2. Meanwhile, in a large frying pan over medium-high heat, melt butter and add onion and garlic. Cook for 2 minutes.
    3. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
    4. Reduce heat to medium-low. Drain and chop artichoke hearts and add with chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano and penne to the frying pan. Cook until heated through, about 2 to 3 minutes.
    5. Season with salt and ground black pepper. Serve warm.

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