Yield: 4 servings
Prep Time: 25 min
Cook Time: 22 min
Terrific, family-friendly dinner...
1/2 pound rotini (or other short pasta)
2 Tablespoons extra-virgin olive oil, divided
1 pound skinless boneless chicken breasts, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
7 ounce jar roasted red peppers, drained and thinly sliced
14 ounce can artichoke hearts, drained and quartered
1 pint cherry tomatoes, halved
2 Tablespoons freshly squeezed lemon juice
2 ounces feta cheese
2 Tablespoons grated Parmesan cheese
1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions; drain.
2. Heat 1 Tablespoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until lightly browned and cooked through, 6-7 minutes.
3. Remove the chicken and add the remaining 1 Tablespoon oil to the skillet, along with the garlic and oregano; cook 30 seconds. Add the roasted peppers, artichoke hearts and tomatoes; cook until the tomatoes start to soften, about 3 minutes. Add the lemon juice and the reserved chicken and cook 1 minute longer. Transfer to a large bowl and add the pasta, feta, and Parmesan cheese. Toss well. Serve warm or at room temperature.
Source: RecipeGirl.com (via Make it in Minutes)