Ingredients:
1 (16 ounce) packages penne pasta
1 1/2 tablespoons butter
1/2 cup red onions, chopped
2 garlic cloves, minced
1 lb skinless chicken breast halves, cut into bite-size pieces
1 (14 ounce) cans water-packed artichoke hearts
1 tomatoes, chopped
1/2 cup feta cheese, crumbled
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 teaspoon dried oregano
salt
ground black pepper
Directions:
In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.