This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Greek Penne and Chicken
Marinated Greek Chicken Kabobs
Greek Pasta with Tomatoes and White Beans
Mediterranean Chicken Salad
Greek Veggie Salad
more »
Top Related Articles
Lunch Box: Sesame Pasta Chicken Salad
Pasta, Per Favore
Rotisserie Chicken Jump-starts Snazzy Meals
Greek Cuisine
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Fresh Pasta
Soup Up Your Chicken Soup
Related Collections
30-Minute Chicken Dishes
Chicken Breasts with Pasta
Greek Chicken
High-Fiber Chicken Main Dish Recipes
30 Minute Meals

1 of

Greek Chicken Pasta

By: Lalena

"This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives."

Rate/Review | Read Reviews (666)

38,086 Saves

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Directions

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.