Greek Penne And Chicken Recipe

How to Make Greek Penne And Chicken

1. Bring a large pot of salted water to a boil. Add 1 pound of penne pasta and cook until al dente according to package directions. Drain and set aside.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the melted butter. Cook for 2 minutes, or until softened.
4. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, to the skillet. Cook, stirring occasionally, until golden brown, about 5-6 minutes.
5. Reduce heat to medium-low. Stir in 1 (14-ounce) can artichoke hearts, drained and chopped; 1 cup chopped tomatoes; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 2 tablespoons lemon juice; 1 teaspoon dried oregano; and the cooked penne pasta.
6. Cook for 2-3 minutes, or until heated through and the flavors have melded.
7. Season generously with salt and ground black pepper to taste.
8. Serve warm and enjoy! Garnish with extra feta cheese and parsley if desired.