Best 5 The Macarthur Artichoke Feta Chicken Pasta Recipes

CHICKEN MACARTHUR, ANOTHER VERSION

Steps:

• Preheat oven to 400°F.
• Cook pasta in salted boiling water til andante.
• Heat the olive oil in large skillet over med-high heat.
• Add garlic and onion and saute for 3 minutes or until the onion is soft.
• Add the chicken to the skillet and cook until the chicken is done.
• Add the artichokes, salt & pepper & white wine.
• Toss and coat everything.
• Sprinkle feta cheese on top.
• Place in the oven until the feta starts to melt.
• Remove and add the chopped tomatoes on top. Spring onion can also be added to the top. Toss and serve.

THE MACARTHUR (ARTICHOKE, FETA & CHICKEN PASTA)

Steps:

• preheat oven to 400 degrees.
• in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
• heat the olive oil in a large skillet over med-high heat.
• add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
• generously salt & pepper the chicken.
• move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
• add the artichokes, spices, white wine & balsamic vinegar.
• put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
• cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

PASTA WITH TOMATOES, ARTICHOKES, AND FETA CHEESE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.

GREEK CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.