Popping with flavor is the only way to describe this delicious Greek Pasta Salad. It VERY EASY to prepare. If you have never actually tried one of the recipes featured at 52SundayDinners.com, treat yourself to this great single course meal that is popping with flavor.
Ingredients
- 2 Pounds – Fresh (never frozen) Skinless Boneless Chicken Breasts, cut into 1/2″ cubes
- 24 Ounces – 1.5 Pounds of Dry Pasta (Penne or Bow-tie is preferred)
- 4 Tablespoons – Extra Virgin Olive Oil
- 1 Large – Red Onion, Chopped
- 2 Teaspoons – Dried Oregano
- 2 Cups – Greek Kalamata Olives, drained
- 4 Cloves – Fresh Garlic, Minced
- 2 – 14 oz Cans of Artichoke Hearts, in Water, drained
- 1 Cup – Fresh Mint, Chopped Finely
- 2 Large – Tomatoes, Chopped
- 2 Cups – Crumbled Feta Cheese
- 1/2 Cup – Fresh Parsley, Chopped
- 2 Each – Lemons, Juiced
- 1 Teaspoon – Salt
- 1/4 Teaspoon – Black Pepper
Preparation
- Prepare pasta according to package instructions, using a generous portion of olive oil in the water to prevent sticking, and a teaspoon of salt. Cook until pasta is al dente.
- Saute onions and minced garlic in the olive oil in a very large skillet on medium heat until the onions are almost clear.
- Add chicken and stir often until chicken is fully cooked
- Add the balance of the ingredients (except for the pasta and 1/2 of the feta cheese) and continue to cook for approximately 10 more minutes.
- Drain pasta and add to the skillet.
- Blend the ingredients until all of the flavorful ingredients are coating the pasta.
- Serve and garnish with the balance of feta cheese.
Add a Fresh Garden Salad and your favorite European bread and you are done.
Serves 8 adults and a bunch of non Greek kids.
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