Greek-Inspired Chicken Pasta

Greek-Inspired Chicken Pasta


1281 people made this

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


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

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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