Greek Chicken Pasta

Ingredients

• Pasta

  Corn, dry

  16 oz or 454g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Artichokes

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

  14 oz or 397g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Feta cheese

  ½ cup, crumbled or 75g

• Parsley

  Spices, dried

  3 tbsp or 5g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.
4. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

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