The BEST Greek Chicken Pasta Ever
By Ricky Elmer
Chicken is an extremely popular food item around the world. It has been a staple in the diet of many cultures and is included in many culinary traditions. This is a good thing, because, not only is its delicious taste unmatched, it is also highly nutritious for you.
One of the biggest reasons chicken is so popular is due to its versatility. It is used in everything from soups, bar-b-ques and pastas. But let’s focus on the nutritional side of this bird.
It’s good to be sure that the chicken you buy is organic. Choosing organic chicken is a way to minimize your exposure to synthetic pesticides and antibiotics, along with harmful bacteria that is often found in confined animal feeding operations.
Organic lean chicken is a great source of low-fat, high density protein and it is also a good source for vitamin E, vitamins B6 and B12, niacin, beta carotene, zinc and selenium.
Vitamin E holds antioxidant properties. These antioxidants remove free radicals, which are the unstable compounds that harm the cell structure. Vitamin E has also been known to reduce the risk of cancer and lower cholesterol levels.
Vitamin B6 helps with proper brain function and development and also affects mood. The B12 vitamin helps keep your red blood cells and nerves healthy.
Since chicken is a great source of these vitamins and much more, you might want a tasty recipe to go with it. This Greek chicken pasta is a great way to prepare chicken and impress your guests – and it will only take you 30 minutes to make!
There you have it – a delicious, healthy recipe for chicken that won’t break the bank and is sure to fill you up. The next time you have friends over, or you just want to practice your culinary skills, give this delicious dish a try and let us know how it goes!
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
- 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.
- 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.
- 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
Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
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