Greek Penne and Chicken

By Sunny1980

"This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal."

Ingredients

• 1 (12 ounce) package penne pasta
• 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 marinated artichoke hearts
• 1 can of diced tomatos
• 1 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• A bit of lemon zest
• 1 teaspoon dried oregano
• salt to taste
• ground black pepper to taste
• Optional - 1/4 cup of heavy cream

Details

Servings 6

Preparation

Step 1

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

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.

Reduce heat to medium- low. Drain and chop artichoke hearts and add them, tomatos, half of the feta cheese, fresh parsley, lemon juice, lemon zest, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper. Serve warm, sprinkling the rest of the feta once the meal is plated.

Notes
1. Cook the garlic and onion in a mix of olive oil and some of the marinade from the artichokes.

2. Stir in optional cream before plating the food