Greek Chicken Pasta
  • 1 pound organic, skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (16 ounce) package organic whole wheat or gluten free linguine pasta
  • 2 cloves garlic, crushed
  • 1 large tomato, chopped
  • 1 tbsp olive oil
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • ½ cup chopped red onion
  • ½ cup crumbled feta cheese
  • 3 tbsp chopped fresh parsley
  • 2 tbsp lemon juice
  • 2 lemons, wedged, for garnish
  • 2 tsp dried oregano
  • Salt and pepper to taste
  1. In a large pot, bring water to a boil (add light salt to water). Cook the paster until tender, yet firm, around 8-10 minutes. Strain pasta.
  2. In a large skillet, heat olive oil on medium-high heat. Add garlic and onion, saute for about 2 minutes. Throw in chicken, stirring occasionally, until chicken is cooked thoroughly (there should be no pink in the center). This should take around 6 minutes.
  3. Reduce the heat to medium-low and add tomato, parsley, feta cheese, oregano, cooked pasta, lemon juice and artichoke hearts. Cook until heated through, around 2-3 minutes. Remove from the he
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