Greek Chicken Pasta



1 lb. boneless, skinless chicken, diced (may be dark or white meat, or a combination of both)

1 (16 oz) package of penne pasta

1 tablespoon olive oil

1 1/2 tablespoons butter

1/2 cup onion, finely diced

1/2 cup red pepper, diced

2 teaspoons garlic, minced

1 (14 oz) can artichoke hearts, drained

1 teaspoon dried oregano

2 tablespoons lemon juice

1 small can diced tomatoes

salt & pepper to taste

3/4 cup chicken stock

1/4 cup sliced black olives

2 cups fresh spinach

1/2 cup feta cheese


In a large pot of boiling water, cook penne until al denta. Drain and set aside.

In a large skillet over medium-high heat, melt butter, add olive oil. Add garlic, onion and red pepper. Cook for 2-3 minutes, add diced chicken and cook until chicken is done. (6-8 minutes).

Reduce heat to medium, add lemon juice, chicken stock, artichoke hearts, oregano, diced tomatoes, and olives. Stir to combine and allow to heat through. Add penne pasta and fresh spinach. Cook just until spinach begins to wilt. Stir in feta cheese.

Enjoy. Serves 4-6 people.