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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Chicken Pasta Recipe

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This recipe for Greek Chicken Pasta is from The Osborn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb uncooked pasta
1 tbsp olive oil
2 cloves garlic, crushed
1/2 cup red onion, chopped
1 lb l=skinless, boneless chicken breast cut into bite size pieces
1 (14 oz can) marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tbsp fresh parsley, chopped
2 tbsp lemon juice
2 tsp oregano
pinch of red pepper flakes
salt and pepper to taste
Directions:
Directions:
Bring a large of lightly salted water to a boil. Cook pasta in boiling water for8-10 min. or until al dente; drain.

Heat olive oil in large skillet over medium high heat. Add garlic and onion sauce for 2 minutes. Stir in chicken, store occasionally until chick is no longer pink and the juices run clear. About 5- 6 minutes.

Reduce heat to med-low and add the remains ingredients and the cooked pasta. Salt and pepper to taste. Stir about 2-3 min. Serve.
Personal Notes:
Personal Notes:
From Zio's Italian Kitchen. Hank's favorite dish!

 

 

 

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