Greek Pasta with Artichokes
Use the seasoned oil in the marinated artichoke hearts to add flavor and coat the pasta in this delicious pasta recipe. Substituting lean boneless lamb for the chicken will help create a true taste from the islands of Greece.
Cook Time: 15 min
Serves: 4
Ingredients
- 6 ounces Golden Grain Elbow Macaroni
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 4 ounces boneless skinless chicken breasts
- 1 (8-1/2 oz) jar marinated artichoke hearts, undrained
- 1/2 cup pitted ripe olives, sliced
- 4 ounces feta cheese, cut into 1/2-inch chunks
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
Directions
- Cook pasta as directed in large saucepot, adding broccoli last 5 minutes of cooking; drain and keep warm.
- Heat olive oil in large skillet over medium-high heat. Add chicken; stirring frequently, cook 4 minutes or until tender.
- In saucepot, combine pasta and vegetable mixture, chicken, undrained artichoke hearts, olives, feta cheese, lemon juice and salt until well mixed. Serve immediately.
