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Greek Chicken Pasta Recipe

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This recipe for Greek Chicken Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Martin


1 (12 oz.) pkg. bowtie pasta
1/2 c. chopped red onion
1/2 c. Kalamata olives
1 Tbsp. olive oil
2 cloves garlic, crushed
1 lb. skinless boneless chicken breast meat cut into bite size pieces
1(14 oz.) jar marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 c. crumbled feta cheese
3 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
2 tsp. dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender, 8 to 10 minutes.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally until cooked usually 5 to 6 minutes.
Reduce heat to medium low; add artichoke hearts, olives, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, if desired and garnish with lemon wedges.




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