Monday, December 6, 2010

Greek Chicken Pasta

I just wanted to pass along to you one of my favorite easy recipes. I'm forever snatching up other blog's yummy dishes, but I rarely give back to the world wide web of delish food. Speaking of food blogs, I have to give a shout out to Kelly Pierce and her wonderful recipes. I needed a good vegetable soup recipe last week and I looked one up on her blog. It was perfect. Thank you, girl! The squash, mushroom, and peppers really pepped up an old favorite.

Back to the Greek Chicken Pasta. You will love this dish if you like Greek food and a lemony flavor. I recommend using whole wheat pasta, but for those of you who don't like the distinct flavor of whole wheat, use multi-grain. It too has much more fiber than white pasta and there are many varieties that add in omega-3's.

You'll need:
  • 3/4 to 1 pd of pasta (I like using shells for this one but others would be fine too)
  • 1 Tbsp olive oil
  • 2-3 cloves garlic crushed/minced
  • 1/2 cup chopped red onion
  • 1/2 to 1 pd of boneless chicken breast meat cut into bite size pieces. We buy organic, so we try to stretch our meat and 1/2 pound worked fine. If you want more protein, use closer to a pound.
  • 1 (14 oz) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1 cup crumbled feta cheese (use 3/4 while cooking and 1/4 on top)
  • 3 tablespoons of chopped fresh parsley (dried works too)
  • 2 tablespoons of lemon juice
  • 2 teaspoons of dried oregano
  • salt and pepper to taste
  • 2 lemon wedges for garnish
1. Bring a large pot of water to a boil, cook pasta for 8-10 minutes, or until al dente; drain.

2.Heat olive oil in large skillet over medium-high heat. Add garlic and onion and saute for 2 minutes. Stir in chicken. Cook until chicken is no longer don't want it beginning to brown, but you want it thoroughly cooked. About 5-6 minutes.

3.Reduce heat to medium-low; add in artichoke hearts, tomato, feta cheese, parsely, lemon juice, oregano and cooked pasta. Stir until heated through. About 2-3 minutes. Season to taste with sea salt and pepper and garnish with lemon wedges and extra feta cheese on top.
Simple, Easy, Fast, Yum yum!!

1 comment:

Kelly Pearce said...

Glad you like our recipes! I love your blog, your kids are so handsome