This easy Greek pasta is one of my go-to weeknight meals. It’s quick and tasty. Every time I make it Jack says, “Ah more! Ah more!” The chicken and other ingredients can be cooked in the same pan, which makes clean up a breeze. Bonus points!
*Update – We tried this with 1 pound of spicy Italian sausage in place of the chicken and LOVED it!
Ingredients
2 tbsp. olive oil
2 chicken breasts
½ cup Kalamata Olives
¼ cup pepperoncini peppers
8 leaves fresh basil (or more if you like)
14.5 ounce can diced tomatoes
2/3 cup feta cheese
6 ounce Jar Artichoke Hearts
8 ounces Linguine
Salt, pepper, and red pepper flakes to taste
Directions
Bring a large pot of salted water to a boil. Cook linguine until al dente; according to the directions on the package.
Season chicken with salt, pepper, and red pepper flakes to taste. Drizzle a large sauté pan with olive oil and cook chicken over medium-high heat. A grill pan works great also.
Chop chicken, olives, and basil. Add diced tomatoes (with juice), chicken, olives, artichoke hearts, pepperoncini peppers, and feta cheese to the pan over medium heat. Once heated through, simmer while the pasta cooks. Salt and pepper to taste. A lot of these ingredients are already salty.
When pasta is done, add ¼ cup of starchy pasta water to the sauté pan, followed by drained Linguine. Stir to combine. Garnish with feta cheese and basil.
Enjoy!