I spotted this recipe on Pinterest the other day and it definitely caught my eye. Growing up with my parents, I ate mediterranean-style meals fairly often, but for some reason haven’t had anything like it in awhile. No olives, no feta cheese, no parsley. So I just HAD to make this, especially since I just got hold of my brother’s old 5 quart dutch oven hehe.
- 1 Tablespoon olive oil
- 4 boneless chicken breasts
- salt & pepper, to taste
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups (16 oz) elbow macaroni
- zest & juice of one lemon
- 2 cups chicken broth (I used 2 bullion cubes)
- 1 can (9 oz) artichoke hearts, quartered
- 2 cups grape tomatoes
- 1/3 cup kalamata olives
- 2 Tablespoons fresh parsley, chopped
- 6 ounces feta cheese
STEP 1: Preheat oven to 350 degrees. Heat olive oil in a Dutch oven over medium heat. Cut up onion, garlic, parsley, and artichoke hearts.
STEP 2: Season chicken thighs with salt and pepper, add to Dutch oven. Cook one side of the chicken breasts for 3-5 minutes or until golden brown. Transfer chicken to plate.
STEP 3: Add onion, garlic, oregano, and pasta to the Dutch oven and cook, stirring consistently for 1-2 minutes.
STEP 4: Add lemon zest and juice, and chicken broth. Add chicken thighs and juices back into the Dutch oven.
STEP 5: Add artichokes, tomatoes, and olives. Sprinkle half of the parsley on top.
STEP 6: Cover with lid and place into the oven to bake for 30 minutes, until the pasta has soaked up most of the liquid and chicken is cooked through.
STEP 7: Remove Dutch oven and sprinkle with feta cheese and remaining parsley. Cover with lid and let sit for 5 minutes to head up the feta cheese. Serve with a sprig of parsley.
Hot damn this is tasty! I assume you can use any pasta you want, but the elbows are fun and delicious. The chicken turned out very moist and the grape tomatoes capture all the incredible flavors of the artichoke hearts and olives. Overall, a fantastic meal and enough to feed us for 3 dinners! Great to make on a Sunday night for the week 🙂
I have to add, this is almost just as delicious COLD. No need to heat up leftovers!