About this recipe:For a fabulously flavourful dish that takes just minutes to make, simply sauté garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
1 (500g) pack pasta - any small shape works well
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 red onion, chopped
450g (1 lb) skinless, boneless chicken breast fillets - diced
1 (410g) tin artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 (200g) pack feta cheese
handful chopped fresh parsley
2 tablespoons lemon juice
1 dessertspoon dried oregano
salt and freshly ground black pepper to taste
2 lemons, wedged, for garnish
Method Prep:15min › Cook:15min › Ready in:30min
Cook pasta according to package instructions; drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, and sauté 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.
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.
Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Used different ingredients.
I added green & orange peppers instead of artichoke hearts and also added mushrooms, black olives and a little bit of Light Philadelphia spring onion & black pepper cheese to add to the flavour. - 14 Jun 2010