Tuesday, December 11, 2007

Greek Penne and Chicken

Oh my, this was tasty! I added kalamata olives (because, seriously, wtf - this dish was screaming for it!) and used whole wheat pasta. The pasta held up well with the other strong flavors. I didn't add garlic bread like I had in my meal plan but this meal was enough as is. Maybe a salad would have gone well with it, too. We're just not big salad people, especially in the winter.

Here is the recipe:

Greek Penne and Chicken
Serves: 4
Cook time: 20 minutes

16 ounces whole wheat penne pasta
1 1/2 tablespoons butter
1/2 tablespoon olive oil
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 artichoke hearts in water
1 tomato, chopped
10 kalamata olives, pitted and quartered
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt to taste
Ground black pepper to taste

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

Meanwhile, in a large skillet over medium-high, 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, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano and drained penne to the large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper. Serve warm.

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