Greek Chicken Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Feta cheese

  1 cup, crumbled or 150g

• Parsley

  Raw

  4 tbsp or 15g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Olives

  Pickled, canned or bottled, green

  8 tbsp or 67g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the spaghetti until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 2 minutes. Add the chopped chicken and cook, stirring, until no longer pink, 5 to 6 minutes.
3. Reduce heat to medium-low. Add the artichoke hearts, tomatoes, feta, parsley, lemon juice, oregano, olives, and the drained pasta. Toss until heated through and lightly saucy, 2 to 3 minutes, adding a splash of reserved pasta water as needed.
4. Remove from heat. Season to taste with salt and pepper. Serve warm.