Greek Chicken Pasta
A delightful Mediterranean dish combining tender chicken, vibrant vegetables, tangy feta cheese, and aromatic herbs tossed with linguine, perfect for any occasion.
Ingredients
Pasta Ingredients
- 16 ounces package linguine pasta
- 1 tablespoon olive oil
Vegetable Ingredients
- 0.5 cup chopped red onion
- 2 cloves garlic, crushed
- 1 large tomato, chopped
- 2 lemons wedged, for garnish
Protein Ingredients
- 1 pound skinless, boneless chicken breast meat, cut into bite-size pieces
Flavoring Ingredients
- 1 can marinated artichoke hearts, drained and chopped 14 ounces
- 0.5 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- to taste Salt and pepper
Instructions
Cooking the Pasta
- Boil a large pot of lightly salted water. Once boiling, add the linguine pasta and cook until tender yet firm to the bite, about 8 to 10 minutes. Drain and set aside.
Sautéing the Ingredients
- Add bite-sized pieces of chicken breast and cook while stirring until no longer pink in the center, about 5 to 6 minutes.
Combining the Dish
- Reduce heat to medium-low. Add marinated artichoke hearts, chopped tomato, crumbled feta cheese, fresh parsley, lemon juice, and dried oregano to the skillet.
- Fold in the cooked linguine pasta, mixing well and cooking until heated through, about 2 to 3 minutes.
- Check the seasoning and adjust with salt and pepper as needed. Remove from heat and plate the dish, garnishing with lemon wedges.
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Notes
Serve immediately for best texture and flavor. This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat with a splash of water or olive oil to maintain moisture.