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Lemon Herb Chicken Pasta

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Greek
Lemon Herb 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
Instructions
1
Begin by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and wait for it to reach its boiling point.
2
Cook pasta in this boiling water until it reaches the desired level of tenderness, but still retains some firmness. This should take around 8 to 10 minutes; once done, drain the water from the pot.
3
In a large pan, heat a generous amount of olive oil over medium-high heat. Add sliced onions and minced garlic; sauté until the mixture emits a pleasant aroma, approximately 2 minutes.
4
Introduce cooked chicken into the pan and stir occasionally until the chicken is fully cooked through, with no pinkish center visible. This should take around 5 to 6 minutes.
5
Gradually decrease the heat to a lower setting; then, add artichoke hearts, diced tomatoes, crumbled feta cheese, chopped parsley, a squeeze of lemon juice, dried oregano, and cooked pasta to the pan. Stir until all ingredients are heated through, roughly 2 to 3 minutes.
6
Immediately remove the pan from heat; season with salt and pepper according to taste. Finally, garnish the dish with lemon wedges.