There are few ingredients I love more than artichokes and feta cheese. My mouth is watering just thinking about it. If there is an item on a restaurant menu with one or, Lord help me, both ingredients, you can nearly guarantee I will order it. Then wolf it down. With little regard for the small children frightened by my groans of delight.
So, when I saw this recipe on Cooking on Clover Lane, we made it within a few days. And, I must say, it was simple and tasty. If you like artichokes and feta, I’m fairly positive you will like this recipe. I did make some modifications based on our taste and what I had on-hand. And, part of that was adding chicken. Ryan has no taste right now, because he has (another) cold. But, he said that he’s sure it’s good, too, regardless of not being able to judge the dish properly.
Greek chicken penne with artichokes and feta
1 box (16 oz.) of penne pasta (whole wheat)
2 chicken breasts, sliced and diced into smaller, bite-sized pieces
1 chopped red onion
4 cloves garlic minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 (16 oz.) can diced tomatoes
1 cup crumbled feta cheese
3 tbsp. fresh parsley
2 tbsp. lemon juice
1 tsp. dried oregano
Cook pasta according to directions. Drain.
At the same time, in a large skillet over medium heat, heat olive oil and cook onions and garlic until onions are translucent. Add and cook chicken until no longer pink. Reduce heat to medium-low. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and drained pasta.
Cook until heated through, 3-4 minutes.
Serve warm. And, please serve with garlic bread and a greek salad with olives, tomatoes, feta and artichoke. Otherwise, it’s hardly worth making. 😉