For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Greek Chicken Pasta
Makes: 6 servings
Prep: 15 minutes
Cook: 15 minutes
1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
½ cup chopped red onion
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
½ 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
1. Bring a large pot of water to a boil.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, Feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Per serving: 489 calories, 70 g carbohydrate, 31 g protein, 9 g fat, 4 g fiber,
275 mg sodium, 61 mg cholesterol.
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