Greek Chicken Pasta
- Number of Servings: 4
Ingredients
1/2 pound whole wheat pasta uncooked1 tablespoon olive oil 2 cloves garlic, crushed 1/2 cup chopped red onion 2 small, boneless chicken breasts - cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped 1 roma tomato, chopped 1 (4 ounce) package crumbled feta cheese 1 teaspoon dried parsley2 tablespoons lemon juice 2 teaspoons dried oregano salt and pepper to taste
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ALOE01.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ALOE01.
Nutritional Info Amount Per Serving
- Calories: 530.3
- Total Fat: 14.1 g
- Cholesterol: 89.4 mg
- Sodium: 608.6 mg
- Total Carbs: 69.0 g
- Dietary Fiber: 14.8 g
- Protein: 40.2 g
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