Gluten=Free Greek Chicken and Feta Pasta
1 lb Pastariso Gluten-Free Brown Rice Elbows or Penne
1/2 cup Red Onion chopped
2 Tbsp olive oil
3-4 cloves garlic minced
1 lb Boneless and Skinless Chicken cut into 1-inch pieces
1 can Marinated Artichoke Hearts (14 oz can) drained and chopped
1 large Tomato chopped
1/4 cup Red Pepper Roasted
1/2 cup Feta Cheese crumbled
4 Tbsp Fresh Parsley chopped
3 Tbsp Lemon Juice
3 tsp Dried Oregano
Kalamata Olives chopped (optional)
Salt & Pepper to taste
Bring a large pot of heavily salted water to a boil. Add a splash of oil to the water then cook the spaghetti according to the pasta directions. Drain.
Heat olive oil in a large skillet over medium-high heat. Add onion and saute until fragrant, about 2 minutes. Add garlic and saute for another minute.
Add chicken and 1 tablespoon lemon juice to pan. Cook, stirring occasionally about 5 to 6 minutes until chicken is no longer pink in the center and the juices run clear.
Reduce heat to medium-low; add artichoke hearts, roasted red peppers, tomato, feta cheese, parsley, remaining lemon juice, oregano, and cooked elbow pasta. Stir until heated, about 2 to 3 minutes. Season with salt and pepper.