Greek Chicken Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Feta cheese

  4 oz or 113g

• Parsley

  Raw

  3 tbsp or 11g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Olives

  Pickled, canned or bottled, green

  20 olive or 54g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, about 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until fragrant, about 2 minutes. Add chicken and cook until no longer pink, about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, olives, and cooked pasta. Stir until heated through, about 2 to 3 minutes.
4. Remove from heat, season with salt and pepper. Garnish with lemon wedges and serve.

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