There’s a lot of prep work involved with this one, but I don’t mind because I like to keep busy while waiting for the water to boil for the pasta. I prefer using a short pasta, like fusilli or penne, but I think this dish would work just as well with long pasta. — H. Weal
3 quarts water
2 teaspoons kosher salt, divided
14 ounces canned artichoke hearts
12 ounces jarred roasted red peppers
1/2 bunch (1 ounce) fresh parsley
1 lemon [or 2 tablespoons lemon juice]
1/2 pound (8 ounces) short pasta
1 medium (4-ounce) onion
3 medium garlic cloves (or 1 tablespoon fresh minced garlic)
1 pound boneless chicken thighs
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 ounces feta cheese, crumbled
large (5-quart) pot, with lid
large (12-inch) skillet
1. Combine water and 1/2 tablespoon salt in pot. Cover, then bring to a boil over high heat.
2. Meanwhile, drain and chop artichoke hearts and roasted peppers. Chop parsley. Combine artichokes, peppers, and parsley in a prep bowl, then juice lemon over top. Set aside.
3. When salted water is at a rolling boil, add pasta and let boil, uncovered, until pasta is al dente – about 11 minutes.
4. Meanwhile, peel and chop onion. Peel and mince garlic. Combine both in a separate prep bowl and set aside.
5. Cut chicken into bite-sized pieces.
6. Sauté garlic and onion with oil in skillet over medium-high heat until onions are tender — about 2 minutes.
7. Add chicken, stirring occasionally, until chicken is no longer pink – about 4 minutes.
8. Reduce heat to medium-low. Add vegetable mixture. Season with oregano, black pepper, and 1/2 teaspoon salt. Stir well. Cook until heated through — about 3 minutes. Turn off heat.
9. Drain pasta, then stir into chicken mixture. Garnish with feta.
NOTES & TIPS
• No need to break out the measuring spoons, if you’re good at seasoning by eye.