Lemon Chicken Pasta with Artichokes and Feta
You can never have too many main course recipes, so give Lemon Chicken Pasta with Artichokes and Fetan a try. This recipe serves 5. For $3.32 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 720 calories, 42g of protein, and 42g of fat. This recipe from Cinnamon Spice and Everything Nice has 19748 fans. From preparation to the plate, this recipe takes around 20 minutes. If you have oregano, parmesan cheese, pasta water, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is super. Similar recipes include Pasta with Artichokes, Tomatoes and Feta, Mediterranean Pasta Salad with Artichokes and Feta, and Orzo Pasta with Scallops, Artichokes, Tomatoes, Feta.
Servings: 5
Preparation duration: 20 minutes
Ingredients:
12 ounces artichoke hearts in oil, drained
1 pound boneless chicken cutlets or breasts
coarse salt and fresh black pepper
1 cup block feta, crumbled
1 teaspoon fresh chopped basil or parsley
1 clove garlic, minced
3/4 cup half & half
1/4 cup fresh lemon juice
zest of 2 lemons
extra-virgin olive oil, for serving
1/2 teaspoon dried oregano, crushed between fingertips
grated Parmesan cheese, for serving
8 ounces gemelli or similar shaped pasta
1/2 cup pasta water (reserve from cooking the pasta before draining)
Equipment:
cutting board
meat tenderizer
whisk
bowl
kitchen thermometer
grill
aluminum foil
sauce pan
frying pan
Cooking instruction summary:
Place the chicken breasts between saran wrap on a cutting board and pound out to an even thickness using a meat mallet. Season both sides with salt and pepper.In a large shallow bowl whisk the marinade ingredients together. Add the chicken and turn to coat. Cover with saran wrap and marinate in the refrigerator 1 - 4 hours. Grill or bake the chicken until cooked through - internal temperature on a meat thermometer should reach 165 - 174 degrees F. Remove to a cutting board and cover with aluminum foil 10 minutes then slice into bite-sized pieces.Cook the pasta to al dente in plenty of salted water in a large saucepan. Reserve 1/2 cup of water before draining.Add the drained pasta back to the pan and stir in the half & half and pasta water. Set over low heat. Stir in the artichokes and chicken. Continue stirring gently 2 - 3 minutes until the sauce thickens.Remove from heat and stir in the lemon zest, juice, feta and basil. Season to taste with salt and pepper.Serve with Parmesan cheese and a generous drizzle of olive oil.
Step by step:
1. Place the chicken breasts between saran wrap on a cutting board and pound out to an even thickness using a meat mallet. Season both sides with salt and pepper.In a large shallow bowl whisk the marinade ingredients together.
2. Add the chicken and turn to coat. Cover with saran wrap and marinate in the refrigerator 1 - 4 hours. Grill or bake the chicken until cooked through - internal temperature on a meat thermometer should reach 165 - 174 degrees F.
3. Remove to a cutting board and cover with aluminum foil 10 minutes then slice into bite-sized pieces.Cook the pasta to al dente in plenty of salted water in a large saucepan. Reserve 1/2 cup of water before draining.
4. Add the drained pasta back to the pan and stir in the half & half and pasta water. Set over low heat. Stir in the artichokes and chicken. Continue stirring gently 2 - 3 minutes until the sauce thickens.
5. Remove from heat and stir in the lemon zest, juice, feta and basil. Season to taste with salt and pepper.
6. Serve with Parmesan cheese and a generous drizzle of olive oil.
Nutrition Information:
covered percent of daily need
