-
-
My review
Greek Penne and Chicken
Jennifer
"This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 685 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 685 calories; 13.2 g fat; 96.2 g carbohydrates; 47 g protein; 94 mg cholesterol; 826 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 512733 Ratings
-
-
-
-
-
Most helpful positive review
7/22/2005
FIrst time I made this it was very bland and didn't have too much sauce to cover the pasta. Second time it was amazing, I made a few revisions. I used marinated artichoke hearts (this is VERY im...
Most helpful critical review
6/30/2006
I cubed my chicken up & then put it in a big baggie w/ a little olive oil, oregano, a tad bit of lemon juice & some of the marinade from the jar of marinaded artichoke hearts I used & let it ma...
Most helpful
Most positive
Least positive
Newest
7/22/2005
FIrst time I made this it was very bland and didn't have too much sauce to cover the pasta. Second time it was amazing, I made a few revisions. I used marinated artichoke hearts (this is VERY im...
10/6/2005
This was so good! The suggestions from other cooks made the recipe perfect! Less pasta is better and using crushed or diced can of tomoatoes instead of a tomato makes it more saucy and less dry....
10/20/2006
My family loved this! They said it tasted like something you might order at The Olive Garden, but even better! The artichokes really add something special to this dish. This recipe is supposed ...
12/11/2006
I made this for dinner on Saturday evening. My husband and I enjoyed it. I did use Marinated Artichoke hearts and used some of the marinade when browning the chicken. It was just OK that night. ...
7/28/2006
I guess to start I will rate this recipe after following suggestions from other reviews...DELICIOUS! I must thank the first person who decided to use marinated artichoke hearts. I think that's ...
11/28/2005
Awesome - agree with other readers: use 1/2 as much pasta; use marinated artichoke hearts; use ~16 oz. diced marinated toms; DO NOT leave out the lemon
6/30/2006
I cubed my chicken up & then put it in a big baggie w/ a little olive oil, oregano, a tad bit of lemon juice & some of the marinade from the jar of marinaded artichoke hearts I used & let it ma...
8/6/2005
LOVIN THIS PASTA!!!!!!!! There was a lot of chopping involved but it was so worth it. I love garlic so I used about double what the recipe calls for, I also fallowed a few other tips from othe...