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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside. | 2. Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes. | 3. Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	package		-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken breast half	1	lb	skinless cut	403.4676	0.0	89.7602	2.2667
water artichoke heart	1	can	water-packed	403.4676	0.0	89.7602	2.2667
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
feta cheese	1/2	cup	crumbled	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	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt				-	-	-	-
black pepper			ground	-	-	-	-

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