Cooking Instructions
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Step 1
Cook
Linguine (225 g)
according to package time and instruction. Drain pasta in a colander and return to the large saucepan.
Step 2
Meanwhile, pat dry
Skinless Chicken Breasts (2)
with paper towels and cut into one inch pieces. Place into a medium bowl and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 3
Meanwhile, heat
Olive Oil (15 mL)
in a large saute pan over medium high heat. When the oil is hot, add the
Onion (1)
and
Garlic (2 cloves)
and saute until fragrant, about two minutes.
Step 4
Add the chicken and cook for about 7 minutes, or until cooked through.
Step 5
Reduce heat to medium and add the
Artichoke Hearts (115 g)
,
Cherry Tomatoes (140 g)
,
Feta Cheese (100 g)
,
Fresh Parsley (9 g)
,
Lemon (1)
, and
Dried Oregano (2 g)
. Cook for 3 minutes until well combined.
Step 6
Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Add the
Unsalted Butter (30 g)
and stir to combine. Return the linguine to the saute pan and mix to combine and heat through.
Step 7
Place the Greek chicken pasta in the center of 2 plates.
