Greek Chicken Pasta
This Greek chicken pasta is a vibrant, healthy dish that combines tender chicken, artichokes, and tangy feta, making it an easy Greek chicken pasta recipe that's perfect for busy weeknights.
Ingredients
- 1 16 ounce package linguine pasta
- 1/2 cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast, cut into bite-size pieces
- 1 14 ounce can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 2 lemons, wedged (for garnish)
Instructions
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook for 8-10 minutes, until tender but still slightly firm to the bite. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the red onion and garlic, cooking for about 2 minutes until fragrant and softened.
- Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. You'll know it's ready when the juices run clear.
- Reduce the heat to medium-low. Stir in the marinated artichoke hearts, chopped tomato, and feta cheese. Let everything warm through for about 2-3 minutes.
- Add the cooked pasta to the skillet, along with the parsley, lemon juice, and oregano. Toss everything together to coat the pasta evenly in the flavors.
- Season the dish with salt and pepper to taste. Remove from heat and serve immediately, garnished with lemon wedges for an extra burst of brightness.