Ingredients
6
6 servings
- •1 (16 ounce) package linguine pasta
- •0.5 cup chopped red onion
- •1 tablespoon olive oil
- •2 cloves garlic, crushed
- •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
- •0.5 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
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute 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.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutritional Facts
Per 6 servings
- Calories: 488
- Carbohydrate: 70g
- Fat: 11g
- Fiber: 8g
- Protein: 33g
- Sugar: 5g
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