Friday, May 20, 2011

Greek Pasta Chicken

There would have been enough left over for lunch for 1 tomorrow, but my husband is eating them up right now cause he just "can't wait".  If that is not an endorsement, I don't know what is.

Timing is everything with this dish, I see so many recipes that say approximate time to complete the tasks at hand, but I don’t think anyone except professionals with assistants can ever accomplish them in the allotted time.  I apologize for the extreme basic directions, but I found as I put together the dish this way it all came together while hot and nothing was waiting for something else to finish.

1lb of pasta
1 Tbs olive oil
½ Tbs butter
3 cloves garlic, crushed
½ cup chopped onion (1 medium)
1lb boneless skinless chicken, cut into bite size pieces
1 10oz jar artichokes in marinade, drained with marinade reserved and artichokes chopped
I jar capers, drained
1 14.5oz can of Italian style diced tomatoes
1 cup feta cheese, crumbled
3 Tbs fresh parsley, chopped
2 Tbs lemon juice
2 tsp dried oregano
2 lemons, wedged for serving

Fill pot with water and a dash of salt, set and begin heating.  While heating prep your items, peel and crush your garlic, peel and chop your onion. (I put both in a bowl together since they are added together). Prep all the rest of the items that you will need for the rest of the recipe at this time as well.  I have them in various bowls or on the cutting board waiting to be added, or just simply opening the can of tomatoes, or draining the capers.

Right before you are ready to add the pasta to the boiling water, it is time to rock and roll. Start heating the olive oil and butter together over medium high in a large skillet. Add the pasta to the boiling water and then add the onion and garlic (to the skillet with the oil and butter) and sauté for 2 minutes, then add the chicken and liquid from the artichokes (skillet). Cover and cook until the chicken is cooked through, about 5-6minutes stirring occasionally.  The pasta should be just about finished by this point…Add the artichokes, capers, tomatoes, feta, parsley, lemon juice and dried oregano to the chicken/onion mixture, stir to mix thoroughly, about 2 minutes more.  During this 2 minutes you can drain your now cooked pasta and add it to your serving dish, then add the chicken mixture to the dish as well and toss well. 

Serve with lemon wedges for some fresh lemony goodness squeezed on top!

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