Aegean Pasta
Greek island flavors of olives and feta are the perfect backdrop for pasta with a fresh zip of lemon and marinated artichokes.
- Prep Time: 5 min
- Cook Time: 15 min
- Serves: 4
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- 6 ounces Heartland Elbows
- 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