Greek Chicken Pasta
I found this at AllRecipes....submitted by Lalena
I did make some changes. Most of which I hope are for better health.
Well, one of them is.
Then the other change, which was more due to what was defrosted and not a deliberate alteration, well...it kinda voided my "healthy" change.
But this recipe has great potential for total salubriousness.
1 lb whole wheat/ whole grain Penne pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1 cup red onion, chopped and divided
4 skinless chicken thighs (should be boneless skinless chicken breast, chopped)
1 14oz can artichoke hearts, drained and chopped (I used the kind that was in water, not oil)
1 large tomato, chopped
4 oz herb goat cheese
3 tablespoons chopped parsley
2 tablespoons lemon juice
1 tsp oregano
Salt and Pepper to taste
More lemons for garnish
Small amount Light Greek Vinaigrette (if desired)
Cook the pasta according to package instructions
Heat olive oil in a large skillet over medium heat. Add 1/2 cup of the onion and saute for 2 minutes. Stir in garlic and heat for maybe 30 seconds. Season chicken with salt & pepper and add to skillet....
Cook until juices run clear. If you are using chicken with bone, you may have to cover the skillet with a lid for a few minutes.
Remove chicken from the pan. (Although if you're using chunks of chicken breast, just leave the chicken in the pan.) When the chicken cools off, cut it off the bone.
While the chicken is cooling, de-glaze the pan with the lemon juice, scraping up all that flavor from the bottom of the pan.
Combine the artichoke hearts, tomato, cheese, remaining onion, parsley and oregano
Are you thinking what I'm thinking?
Yaaaa....this looks pretty darned good as is!
Now....put the chicken back into the pan along with the veggie mix and the pasta....
oook, this skillet is awfully full. I would've transfered it all to a large bowl, but I wanted to make sure I had every ounce of flavor from the de-glazed bottom.
And so I very carefully combined with a spoon.....
Slowly turning...from the edge to the center....as if I were folding in foo-foo egg whites. Stirring until heated through.
But as careful as I was...and as much as I tried to keep it all safe and sound, inside my skillet....
We had a casualty
But..being the strong survivors that we are we over came our loss and stoically continued on our way to success (or course the hungry whines coming from the other room didnt hurt). Garnished with a little sprig of parsley...and lemon wedge and added just a drizzle of the Greek Dressing for a tad bit more flavor and voila!
Dinner is ready.
I have no idea how many calories this has. I don't know if I'll make it again.
I'd probably make more changes.
It would be good as a cold salad.
I'd add olives, more tomatoes...maybe those cute little grape tomatoes.
And I'd use a different cheese. I'm not a huge feta fan (as suggested in the original recipe) but maybe a garlic and herb feta, or some other kind of crumbly cheese.
The important thing is...I made dinner. We ate, we liked, therefor we're happy.