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.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 servings


  • 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


  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.

  2. 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.

  3. 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.

  4. Season with salt and ground black pepper. Serve warm.

Nutrition Facts (per serving)

685 Calories
13g Fat
96g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 685
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 94mg 31%
Sodium 827mg 36%
Total Carbohydrate 96g 35%
Dietary Fiber 7g 25%
Total Sugars 6g
Protein 47g
Vitamin C 24mg 120%
Calcium 155mg 12%
Iron 5mg 27%
Potassium 655mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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