Tonight I tried out a recipe I found on AllRecipes for greek chicken pasta. I had some feta that needed to be used up and this sounded good and easy. Plus I had all of the ingredients in my pantry or freezer - so even better. This was really good. Kevin, Carson, and I all really liked this. Its very light-tasting and is pretty healthy, too. I was kind of surprised Kevin liked it so much since he's usually not too crazy about pastas that don't have some sort of tomato sauce on them. The pasta, garlic, onion, tomatoes, and feta were organic ingredients.
(Also note, I updated pictures back to the corn dogs.)
Greek Chicken Pasta
1 pound uncooked pasta (I used Trader Joe's Organic Whole Wheat Penne)
1 tablespoon olive oil
2 cloves garlic, crushed (I chopped mine finely)
1/2 cup chopped red onion (I used a whole yellow onion, medium-sized)
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces (I just used some pre-cooked chicken breasts I'd cubed and frozen a few weeks ago)
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped (I used a can of diced tomatoes)
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley (I used dried)
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish (I skipped this)
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.