Greek-inspired chicken pasta

    30 min

    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.

    1287 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to package instructions; drain.
    2. 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.
    3. 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.
    4. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1013)


    Used different ingredients. I used Courgette as I didn't have artichoke hearts in, and was very nice.  -  18 Mar 2010


    Altered ingredient amounts. I add: red pepper, courgette, mushrooms and black olives.  -  07 Jun 2009


    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