Sunday, January 31, 2010

Greek Chicken and Pasta

This is a great company meal. Very easy to make (in fact Seth did most of it as I have done something unfortunate to my shoulder) and sooooo tasty. We had it with Maya's Cheese Triangles which she made with only a little help from my mom!

Greek Chicken and Pasta

5 boneless skinless chicken thighs - cubed
1 large onion - diced
1 clove garlic or garlic powder
1 T olive oil
1 container grape tomatoes
1 can artichoke hearts - cut up
1/2 - 3/4 cup roasted red peppers (I used jarred ones)
1/2 cup white wine or chicken stock
juice of one lemon
1/2 chunk feta cheese
black pepper
1 box pasta (I used rigatoni - prepared al dente)

Saute onions in oil with garlic. Add in chicken and brown well. Deglaze with lemon juice and wine. Add in other ingredients except pasta and cheese, simmer over low heat until chicken is done and you are ready to eat. This is why I recommend chicken thights instead of breasts - they will not dry out like breasts do.

When ready - put in serving bowl and top with cheese. Serve with pasta.

Tasty with the cheese triangles! A romaine salad would be nice and some crusty bread. (we did not have these - but it sounds good!)

7-8 pts/serving - serves 6 (you will have leftover pasta)

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