- Lemon Feta Linguine
Lemon Feta Linguine
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Nut-free
- 1 lb dried linguine
- 1 tbsp oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 lb aspargus, trimmed and cut into thirds
- 1 cup marinated artichoke hearts
- 1 tbsp Greek seasoning
- 1 lemon, zest and juice
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring occasionally, until it is golden on all sides, about 8 to 10 minutes. Transfer the pasta and the reserved cooking water to the skillet. Stir in the asparagus and cook, stirring, until it turns bright gree, about 2 minutes. Stir in the artichoke hearts, Greek Seasoning, lemon zest, lemon juice, salt, and pepper.
Serve immediately or store in the refrigerator for up to 3 days.