Aegean Pasta

Greek island flavors of olives and feta are the perfect backdrop for pasta with a fresh zip of lemon and marinated artichokes.



Mueller's Elbow Macaroni
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Prep Time: 5 min
Cook Time: 15 min
Serves 4

Ingredients
  • 6 ounces Mueller's Elbow Macaroni
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 4 ounces boneless skinless chicken breasts
  • 1 (8-1/2 oz) jar marinated artichoke hearts, undrained
  • 1/2 cup pitted ripe olives, sliced
  • 4 ounces feta cheese, cut into 1/2-inch chunks
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
Directions
  1. Cook pasta according to package directions in large sauce pot, adding broccoli last 5 minutes of cooking. Drain and keep warm.
  2. Heat olive oil in large skillet over medium-high heat. Add chicken, stirring frequently. Cook 4 minutes, or until tender.
  3. In saucepot, combine pasta and broccoli mixture, chicken, undrained artichoke hearts, olives, feta cheese, lemon juice and salt until well mixed.

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