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Greek Pasta Toss Recipe

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

Added: Friday, October 27, 2006


1-1/2lbs chicken breast, skinned and boned
1 tsp black pepper
1/4 tsp. salt
1/4C olive oil
1/2 lb mushrooms, sliced
2 cloves garlic, minced
1 C gn. onion, chpd.
1-8oz. can water packed artich. hearts, drained
2C tomato, chpd
2 tsp dried origano
12 oz. corkscrew past
1-1/2C feta, crumbled
1/4C fresh parsley, chpd

Preheat oven to warm. Cut chicken into 1" pieces Sprinkle w/pepper. Heat olive oil in lg. skillet med high. Saute chicken and remove and sprinkle w/salt - keep warm. Add mushrooms to pan. Saute until golden. Reduce heat to med., add gn. onion and garlic. Cook 2 min.. Quarter artichoke hearts and add along with tomato and oregano. Cook until heated through.

Cook pasta and drain.

Transfer to lg. serving dish. Add chicken, veggie mixture and feta. Toss and sprinkle w/parsley. Serve immediately.




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