Recipe

Greek Penne With Chicken Recipe

	Minkie / All my dishes 1 year, 1 month ago Adapted recipe from another website. We have this at least once per month. The flavor of the olives, mushrooms and lemon are fantastic with the tang from the feta. Prep:20m Cook:30m Servings:46	Minkie
	chicken pasta mediterranean

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Ingredients

1 (16 ounce) package penne pasta

1 tsp butter

1 tsp olive oil

1/2 cup chopped red onion

3-4 cloves garlic, minced

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces

1 cup fresh mushrooms, sliced

1 small can sliced black olives

1 (14 ounce) can artichoke hearts in water, drained and chopped

1 (14 ounce) can Italian tomatoes, drained

1/2 cup crumbled feta cheese (I usually add a bit more!)

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

1 teaspoon fresh oregano

salt to taste

paprika - approx 3/4 tsp - just enough to sprinkle on some color

ground black pepper to taste

Additions - roasted red pepper

Sundried tomato pesto

Directions

Cook penne pasta in a large pot of salted boiling water until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat, melt butter and olive oil. Add chicken, onion and garlic - sprinkle with paprika, salt and pepper - and cook for 3-4 minutes until chicken starts to brown.

Add mushrooms and continue to saute until mushrooms begin to brown and soften. I stir fry this pretty hot to develop good caramelization and color.

Reduce heat to medium-low. Add artichoke hearts, drained tomatoes, black olives, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper. Serve warm.

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