Made with shredded rotisserie chicken, capers and a creamy tomato sauce.
Greek Penne And Chicken
1 pound pasta, kosher salt, 1/2 cup olive oil, 2 large garlic cloves, finely chopped, 3 pints cherry tomatoes, 1/2 teaspoon freshly ground black pepper, pinch of sugar, 1 cup coarsely chopped fresh basil, freshly grated parmesan (for serving).
Recipe Summary Greek Penne And Chicken
This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.Ingredients | Chicken Pasta Recipes Tomato
1 (16 ounce) package penne pasta
1 ½ tablespoons butter
½ cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
Directions
In a large pot with boiling salted water cook penne pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm.
Info | Chicken Pasta Recipes Tomato
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
