Monday, March 7, 2011

Greek penne chicken


What a great meal!I was cruising through the blog, updating all the labels so I could find things easier, and I ran into this recipe, and was like- I need to make that more often!

So tonight was the night!


  • 1 (16 ounce) package penne pasta (because I was using whole wheat, I didn't use the full 16 oz so it wouldn't be too dry)
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water (I used half capers, because I only had 3 hearts left, because after last time I made this, I bought hearts!)
  • 2 tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley (I used dried)
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste


  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. Season with salt and ground black pepper. Serve warm.
With 685 calories, no wonder it is so amazingly good! Well, if that's all you are eating, I suppose it is ok....

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