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Greek Penne and Chicken

Greek Penne and Chicken

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Jennifer

Jennifer

This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 96.2g
  • 31%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, 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.
  4. Season with salt and ground black pepper. Serve warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Newch
380

Newch

7/22/2005

FIrst time I made this it was very bland and didn't have too much sauce to cover the pasta. Second time it was amazing, I made a few revisions. I used marinated artichoke hearts (this is VERY important if you want good flavor) and cooked the garlic and onion in a mix of olive oil and some of the marinade from the artichokes. No butter, didn't need it. I added a six ounce can of tomato paste so there was a good amount of sauce and I used a full cup of feta. I added half the feta when the recipe calls for it, then right before serving I sprinkled the other half on top, covered the pan and let the cheese melt a bit. Second time around the recipe was delicious!

Sully
158

Sully

10/6/2005

This was so good! The suggestions from other cooks made the recipe perfect! Less pasta is better and using crushed or diced can of tomoatoes instead of a tomato makes it more saucy and less dry. Marinated artichoke hearts and lemon zest added great flavor too. I always use a mixture of olive oil and butter for cooking. A keeper in our recipe box!

deborah L.
144

deborah L.

10/20/2006

My family loved this! They said it tasted like something you might order at The Olive Garden, but even better! The artichokes really add something special to this dish. This recipe is supposed to serve 4, but the three of us all had two helpings, and there was enough leftover for at least two more. I made a few changes to the recipe, per several other reviews: 1. I used a whole 10 oz container of fresh cherry tomatoes (chopped in half). I don't think anyone else suggested this, but they went very well with this dish. 2. I went just a little bit heavier on the spices. 3. I used about 12 ounces of pasta, which is less than the recipe calls for but still plenty. 4. I flavored the chicken with salt, pepper and oregano and sauteed it in a mixture of olive oil and butter. REALLY good! 5. I added about 1/4 cup of heavy cream (per the suggestion of SEVERAL other reviews) right at the end so that the dish didn't turn out too dry. Delicious! Just make sure you have some extra feta cheese to crumble on top at the table.

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