Greek Penne and Chicken

Greek Penne and Chicken

488

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

Ingredients

50 m {{adjustedServings}} servings 685 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews

488
  1. 692 Ratings

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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 im...

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....

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 ...