Mediterranean Chicken Pasta

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

Ideal for those following a non-vegetarian diet, this dish is also a great option for dairy lovers. Versatile and flavorful, it pairs beautifully with a side salad or can be enjoyed on its own.

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 savor the taste of the Mediterranean!

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 a sprinkle of feta cheese. It's a complete and satisfying meal that's quick to prepare, making it perfect for a weeknight dinner. 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
• 0.5 - Cups red onion, minced
• 1 - Tablespoon (tbsp) olive oil
• 2 - Whole garlic cloves, minced
• 1 - Pound (lb) chicken breast, cut into bite-size pieces
• 1 - 14 Ounces (oz) can artichoke hearts, marinated and drained
• 1 - Large tomato, minced
• 0.5 - Cups feta cheese, crumbled
• 3 - Tablespoons (tbsp) parsley, minced
• 2 - Tablespoons (tbsp) lemon juice
• 2 - Teaspoons (tsp) oregano, sifted
• 1 - Pinch salt, to taste
• 1 - Pinch pepper, to taste
• 2 - Whole lemons, wedged

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 olive oil in a large skillet over medium-high heat. Add the red onion and minced garlic; sauté until fragrant, about 2 minutes.
3. Stir in the 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 marinated artichoke hearts, minced tomato, crumbled feta cheese, minced parsley, lemon juice, 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!