Aegean Pasta
Greek island flavors of olives and feta are the perfect backdrop for pasta with a fresh zip of lemon and marinated artichokes.
Prep Time: 5 min
Cook Time: 15 min
Serves: 4
Ingredients
- 6 ounces Anthony's Elbow Macaroni
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 4 ounces boneless skinless chicken breasts
- 1 (8-1/2 oz) jar marinated artichoke hearts, undrained
- 1/2 cup pitted ripe olives, sliced
- 4 ounces feta cheese, cut into 1/2-inch chunks
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
Directions
- Cook pasta according to package directions in large sauce pot, adding broccoli last 5 minutes of cooking. Drain and keep warm.
- Heat olive oil in large skillet over medium-high heat. Add chicken, stirring frequently. Cook 4 minutes, or until tender.
- In saucepot, combine pasta and broccoli mixture, chicken, undrained artichoke hearts, olives, feta cheese, lemon juice and salt until well mixed.
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