Greek Penne and Chicken

By sunriseko

Ingredients

• 1 pkg penne pasta
• 1 1/2 T. butter
• 1/2 c. chopped red onion
• 2 cloves garlic, minced
• 1 lb. skinless, boneless chicken breat halves cut into bite size pieces
• 1 14 oz. can artichoke hearts in water
• 2 tomatoes, chopped
• 1/2 c. crumbled feta cheese
• 3 T. chopped fresh parsley
• 2 T. lemon juice
• 1 t. dried oregano
• salt and pepper to taste

Preparation

Step 1

1. 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 5-6 minutes.
3. Reduce heat to medium. Drain and chop artichoke hearts and add them, chopped tomatoes, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 min.
4. Season with salt and ground black pepper. Serve warm.