Greek Chicken Pasta Recipe

Everyone has favorite meals in their menu planning arsenal. Maybe you don’t make these meals often, but they’re still a favorite. One for our family is Greek Chicken Pasta. I love feta cheese and olives so anything with those two makes me happy! I also like that this can be modified for when trying to count your calories by reducing the amount of cheese and increasing the number of veggies. I haven’t tried it yet, but I think next time I’m going to add some pepperoncini peppers!

Greek Chicken Pasta

INGREDIENTS

• 1lb. uncooked pasta – I use Ronzoni Smart Taste because as far as pasta, goes it’s pretty healthy.
• 1T. extra virgin olive oil (EVOO)
• 1 tsp. minced garlic
• 1 red onion, diced
• 1 boneless, skinless chicken breast, diced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 5 oz. feta cheese or queso fresco, crumbled
• 8 pitted, kalamata olives
• 1T. dried oregano
• 2T. lemon juice
• Salt and pepper, to taste
• Parmesan cheese or red pepper flakes, as desired

DIRECTIONS

1. Bring a pot of water to boil. Cook pasta until al dente; drain and set aside.
2. Meanwhile, heat the EVOO in a large skillet over medium heat. Saute onion and garlic for two minutes. Season chicken with salt and pepper and add to onion/garlic mix. Add lemon juice to mix and cook until chicken is no longer pink and juices run clear.
3. Reduce heat to low and add the artichoke hearts until heated through. Once heated through, combine with pasta, feta, and olives. Season, serve, and enjoy!