recipe of the week: greek chicken pasta

we love greek food

we love pasta

so when  i found this recipe for greek chicken pasta, i decided to try it.

upon reading the recipe, however, i decided to take what i liked about it (the artichoke hearts and feta cheese, namely) and create a new recipe based loosely on it.

here's what happened

greek chicken pasta

2 tbsp olive oil

salt, freshly ground pepper, greek seasoning, oregano

1 sweet onion, diced

2 cloves garlic, minced

1 pound of chicken, cut into cubes (i used boneless skinless breasts)

1/2 cup white wine (this is how much was left in the bottle in my fridge...so use more or less depending on your preference)

1/2 cup chicken stock

1 can diced tomatoes with oregano, basil and garlic

1 can artichoke hearts, drained

1 container feta cheese with mediterranean herbs (or reserve a bit for sprinkling on top)

penne or bow-tie pasta, cooked according to package directions

begin by heating your olive oil and spices

 toss in the onions and garlic, saute for 5 minutes

 add the cubed chicken and a second round of spices (including a whole lot of greek seasoning)

 add the white wine, and cook down for about 3 minutes

add the chicken broth, tomatoes, artichoke hearts and feta

 simmer sauce together for at least 15 minutes (enough time for the pasta to cook)

 it smells and looks amazing after that time...

 serve up over your warm & freshly cooked penne, sprinkle with reserved feta

 enjoy!

 (assuming 6 servings, pasta included)

*in the future i will likely marinate the chicken first, perhaps in lime juice and greek seasonings. i dislike chicken that is bland, and it just didn't have the great flavor of the sauce to me. however, leftovers were a little better in that regard, so i'll be playing around with this a bit!

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