Greek Penne and Chicken

From: CulinaryExplorer

On Dec 19, 2008

This was very good, although maybe a tad dry. We forgot to pick up a tomato though so maybe that added some moisture to it. Anyway I used olive oil as suggested by some of the other reviewers, and used more feta than called for. My husband always complains when I make dishes that call for artichoke claiming how much he hates them, but he loved this and told me it was 5 stars. I then reminded him about the artichokes and he said he forgot they were in there lol.

From: Chef #1077900

On Dec 17, 2008

Was pretty good, although I discovered mid-prep that I did not, in fact have any artichokes handy. Could use more feta, and would agree with other reviews that this works better with olive oil. Submitted a correction on servings, the 4 servings listed were nearly a pound (414g) each. Our family of 4 had seconds and there was still half a pan left over.

From: Denise!

On Oct 23, 2007

I've been making this for about a year now, with these adaptions - I use 1 tbsp olive oil in place of the butter. I saute the chicken with salt, pepper & paprika for color, then add sliced mushrooms along with the red onions. I use about 3/4 can of petite diced tomatoes, add sliced black olives and I stir in the feta right before serving. Hands down, my favorite pasta dish and a lower fat dish.

From: Shannon 24

On Sep 20, 2007

This was a great pasta dish! Once I had all the ingredients prepared, it came together so quickly! Great taste - all the flavours combined nicely and one didn't overpower the other. I chose not to put in the artichoke hearts (personal taste). I loved how the feta coated everything, making it nice and creamy! Thanks for posting!