CAMELOT FANTASIES

Greek Chicken Pasta:












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 meat - 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
 
 

Directions:


1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

2.Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute 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, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.