2 lbs. chicken skinless breast in large cubes
2 6 oz. bottles of marinated artichoke hearts
1 14.5 oz. can of French style string beans
1/2 T minced garlic
2-4 T Italian seasoning (or more!)
8 oz. Feta cheese crumbled or small cubes
2 T lemon juice
2-4 T olive oil
Salt and pepper
4 oz. choice of pasta
Prepare pasta according to package directions for al dente. Drain and set aside
Heat olive oil in a very hot pan (this is almost like stir-frying), but don't let it heat to the point of smoking.
Add the chicken and toss to coat with the oil.
Quickly add the garlic, toss, and let cook for about a minute.
Add the Italian seasoning. Do not be afraid to add a lot. The chicken should be well covered with the seasoning to the point of looking like "green granite." Use as much as necessary to achieve this affect. Cook for another minute.
Add the lemon juice and cook for at least another minute and continue until the chicken is done.
Remove from heat and gently stir in the green beans and one whole jar of artichoke hearts with the marinade and another jar without the marinade.
Salt and pepper to taste.
Add the Feta when it is sufficiently cool not to melt the cheese.
At this point the dish can be added to the pasta with or without some sun-dried tomatoes to accent the dish or you can leave the pasta out (how we do it most often) and simply put it into a pita pocket for an awesome sandwich. The sandwich goes well with a lentil soup.
Active Time: 20 Minutes
Total Time: 25 Minutes
Yield: 8 Servings