Saturday, June 28, 2008
Greek Chicken Pasta
I wasn't sure how this would go over, since Brent is not big on Greek food. However, two huge servings later, he announced that he loved it. Its super easy to make and tastes wonderful.
1 pound uncooked pasta (I used penne)
3 tablespoons olive oil
2 cloves garlic, minced
1/2 to 1 cup chopped onion
1 pound skinless, boneless chicken breasts
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 teaspoons parsley
2 tablespoons lemon juice or white wine
2 teaspoons dried oregano
salt and pepper to taste
- Place chicken breasts in oven-proof baking dish. Drizzle with 1 tbsp. olive oil and sprinkle with your choice of herb seasoning. Bake for 35 - 45 minutes at 375 degrees, or until chicken is thoroughly cooked.
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Reduce heat to medium-low, and add the tomato, parsley, lemon juice (or white wine), oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Slice the chicken breasts into pieces and add to top of pasta; sprinkle feta cheese over the plated pasta.