Greek Chicken Pasta

This is one of my favorite dishes to cook. It is also my family’s favorite dish to eat. People think I’m crazy when I tell them my 4 year old will eat artichokes.

This technically fits in to the Mediterranean diet if you use whole wheat pasta (which we don’t). It is also a very quick dish to make. I prep the chicken and veggies while the noodles boil. Give it a try! Mom and kid approved!


1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat – cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish


1) Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

2) Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

3) Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

I got this recipe free from, which is a great source for free recipes with many reviews!

Full nutritional info can be found on the webpage:

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