1 Pound Uncooked Pasta
1 Tablespoon Olive Oil
2 Cloves Garlic, Crushed
1/2 Cup Chopped Red Onion
1 Pound Skinless, Boneless Chicken Breast Meat - Cut Into Bite-Size Pieces
1 (14 Ounce) Can Marinated Artichoke Hearts, Drained And Chopped
1 Large Tomato, Chopped
1/2 Cup Crumbled Feta Cheese
3 Tablespoons Chopped Fresh Parsley
2 Tablespoons Lemon Juice
2 Teaspoons 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 for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Save by using Vine Ripe Tomatoes and Serve with New York Texas Toast.
Prices Valid March 4, 2012 to March 10, 2012
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