Greek-Inspired Chicken Pasta

    (1443)
    30 mins

    I love artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano tossed with hot pasta. This flavourful dish takes just moments to make!


    1281 people made this

    Ingredients
    Serves: 6 

    • 1 (500g) pack pasta - any small shape works well
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1/2 red onion, chopped
    • 450g skinless, boneless chicken breast fillets - diced
    • 1 (410g) tin artichoke hearts, drained and chopped
    • 1 large tomato, chopped
    • 200g feta cheese
    • handful chopped fresh parsley
    • 2 tablespoons lemon juice
    • 2 tsp dried oregano
    • salt and freshly ground black pepper to taste
    • 2 lemons, wedged, for garnish

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to package instructions; drain.
    2. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, and cook 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.
    3. 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.
    4. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

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    Reviews and Ratings
    Global ratings:
    (1443)

    Reviews in English (954)

    by
    248

    DELICIOUS! WOW, what a great tasting pasta dish. I added just a touch of butter with the olive oil to cook the onions (adds some great flavour), seasoned the chicken breasts with salt and pepper before cooking, used half of the oregano suggested (not a huge fan) and used whole wheat penne pasta. I used reduced fat feta cheese which melted right away and created this beautiful, light, creamy sauce. Everyone that tried it absolutely LOVED it. I'm so thrilled that I found this recipe. I will be using this for many years to come. DEVINE recipe Lalena... thank you so much for posting!  -  14 Aug 2006  (Review from Allrecipes US | Canada)

    by
    205

    This recipe was fantastic! I took some users suggestions and added the olives as well as some marinade from the artichokes. I also used a can of diced tomatoes..do not drain! The marinade and juice from the tomatoes really helped keep this from being dry. I was very surprised at how flavorful this meal was! This is definitely restaurant quality! The feta cheese really gave it that "greek" flavor. My b/f referred to it as "fancy"! Wasn't very difficult to make and took right at 30 min to prepare and cook! There is also a ton of leftovers..which will be perfect for lunch! Will be making this again and would recommend this to anyone!  -  22 Jul 2007  (Review from Allrecipes US | Canada)

    by
    163

    This was very good. Because of the mixed reviews I added the marinade from 1 jar of artichokes (I only used 1 jar) to add more flavor. Also used canned tomatoes since fresh are not in season. If you don't like tangy sauces then you won't like this one. Next time I'll add a bit of tomato paste to thicken the sauce. My husband and I really enjoyed this. I will make this again!  -  02 Jan 2002  (Review from Allrecipes US | Canada)

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