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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