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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, reserving about 1/2 cup of pasta water. | 2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Add the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. | 3. Reduce heat to medium-low, and add the artichoke hearts, tomato, olives, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add pasta water if necessary to achieve a nice sauce consistency. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat pasta	1	lb	uncooked	1642.0063	331.5764	61.2804	12.1563
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		crushed	-	-	-	-
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
chicken thigh	1	lb	boneless skinless cut	1993.2	3.5787	43.3974	200.3619
artichoke heart	1	can	marinated drained chopped	-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
kalamata olive	1/2	cup	pitted chopped	-	-	-	-
feta cheese	1/2	cup	crumbled reduced fat	198.0	3.0675	10.6575	15.96
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
salt				-	-	-	-
black pepper			ground	-	-	-	-
lemon	2		cut	2.5617	0.8233	0.0972	0.0265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.