Greek Chicken Pasta
1lb uncooked pasta
1T olive oil
2 cloves garlic
1/2 cup chopped red onion
1 lb. boneless, skinless chicken breasts
1 (14 oz) can marinated artichoke hearts
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 T chopped fresh parsley
2 T lemon juice
2 tsp. dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish
In the past, I have added Kalamata olives to this recipe, but these days we can't afford the likes of kalamata olives, so I used some black olives that I got for a great price at a case lot sale. This dish was super quick today because I used my canned chicken, that I got at the same case lot sale for an awesome price. (It was too much to fit in a freezer, so me and my mom canned some of it and froze the rest. On a side note, if you have never canned chicken before, I would recommend it for sure! Especially if you find a really good deal on it. It is so nice to not have to thaw your chicken or cut it up, you just pop open the can and you're good to go!) I also used only half as much lemon juice as they call for, and probably about twice as much feta. I felt like last time I made it the lemon flavor overpowered everything else, so I wanted to balance out the flavors a little more.
So I make this dish the same week as the Greek Pita Wraps because it has a lot of the same ingredients, I can just buy one can of olives, one thing of feta, etc. I also used the grape tomatoes instead of a large tomato since I had them on hand from the pitas. I hope you enjoy this recipe.
In other news...since I last posted we have purchased a house! We have been doing a lot to it, and I want to post some before and after pictures soon. The SD card we had in our camera seems to be broken, so a lot of my before pictures might be lost. But I still have at least a few. It's so fun to fix up and change the house! Tom has been working so hard on it. : )
