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Greek Penne and Chicken
June 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 marinade for a couple of hours. I also added a bit more marinade as well as about 1/4 cup of pinot grigio when I sauteed the chicken. The chicken pieces had lots of flavor & I am glad I made extra to use in another dish. I cut the pasta in half & then still didn't add all the pasta to the mix. I did do as suggested by reviewers & use a can of diced tomatoes instead of fresh & I used a 6 oz. can of marinaded artichoke hearts. I only had a half a cup of feta but I wish I had had some more to sprinkle on top. I served this w/ My Own Famous Stuffed Grape Leaves (from this site) as an appetizer & made Greek Honey Cake (also from this site) for dessert. This was pretty good but I don't think the flavor combos suited my hubby & I...not sure if I'll make it again but thanks for letting me try it!

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