Mediterranean Chicken Pasta

Mediterranean with our Mediterranean Chicken Pasta. This non-vegetarian dish combines tender chicken, marinated artichoke hearts, and creamy feta cheese, creating a satisfying meal perfect for busy weeknights. With a hint of lemon and fresh parsley, this Greek-inspired cuisine is sure to please.

Ideal for those who enjoy a quick yet flavorful dinner, this recipe is also dairy-inclusive, making it a great option for cheese lovers. Versatile enough for lunch or dinner, it pairs beautifully with a side salad or grilled vegetables.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get started on your meal prep today and elevate your weeknight dinners with this Mediterranean Chicken Pasta!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 30 minutes

Overview

This Greek Chicken Pasta is a delightful fusion of Mediterranean flavors, featuring tender chicken, marinated artichoke hearts, and crumbled feta cheese. It's a complete and satisfying meal that's quick to prepare, making it perfect for busy weeknights. Add a few kalamata olives for an extra burst of flavor.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Greek

Ingredients

• 1 - 16 Ounces (oz) package linguine pasta, packaged
• 0.5 - Cups red onion, minced
• 1 - Tablespoon (tbsp) olive oil
• 2 - Whole garlic cloves, minced
• 1 - Pound (lb) skinless, boneless chicken breast meat, tenderized
• 1 - 14 Ounces (oz) can marinated artichoke hearts, drained
• 1 - Large tomato, sliced
• 0.5 - Cups feta cheese, crumbled
• 3 - Tablespoons (tbsp) fresh parsley, shredded
• 2 - Tablespoons (tbsp) lemon juice
• 2 - Teaspoons (tsp) dried oregano, seasoned
• 1 - Pinch salt, to taste
• 1 - Pinch pepper, to taste
• 2 - Whole lemons, wedged, for garnish

Steps

1. Bring a large pot of lightly salted water to a boil. Cook the linguine pasta in boiling water until tender yet firm to the bite, about 8 to 10 minutes. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the minced red onion and minced garlic; sauté until fragrant, about 2 minutes.
3. Stir in the tenderized chicken pieces and cook, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
4. Reduce the heat to medium-low. Add the drained marinated artichoke hearts, sliced tomato, crumbled feta cheese, shredded parsley, lemon juice, seasoned oregano, and the cooked pasta to the skillet. Cook and stir until heated through, about 2 to 3 minutes.
5. Remove from heat, season with salt and pepper to taste, and garnish with lemon wedges before serving. Enjoy your Greek Chicken Pasta!