Greek Chicken Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ¾ medium (2-1/2" dia) or 80g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 ⅞ half breast (fillet) or 454g

• Artichokes

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

  3 ⁵⁄₁₆ artichoke, medium or 397g

• Tomatoes

  Red, ripe, raw, year round average

  1 ⁷⁄₁₆ medium whole (2-3/5" dia) or 180g

• Feta cheese

  4 oz or 113g

• Parsley

  Raw

  3 tbsp or 11g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  ⅔ tbsp, leaves or 2g

• Olives

  Pickled, canned or bottled, green

  ⅜ cup or 54g

• Salt

  Table

  ³⁄₁₆ tbsp or 3g

• Pepper

  Spices, black

  ³⁄₁₆ tbsp or 1g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, according to package directions, about 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, olives, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes.
4. Remove from heat, season with salt and pepper, and garnish with lemon wedges. Enjoy!
5. Recipe inspired by: http://allrecipes.com/recipe/12072/greek-chicken-pasta/ internalSource=recipe%20hub&referringId=16704&referringContentType=recipe%20hub

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