Anne Cooks -- Greek Style Pasta

Some of the rewards of having children. . .

They are adorable when they are babies:

They are funny and cute when they are growing up:


And someday they will cook for you on hot summer nights:

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Last night, dear daughter Anne cooked a Greek-inspired pasta dish.
Which made her Mom and Dad very happy.

Anne's Greek Pasta.

Serves 6

Olive oil
1 red onion
2 peeled cloves of garlic
Cooked chicken -- about a pound
(You can use cut up raw boneless skinless chicken, and cook it in with the onion & garlic)
Artichokes -- 1 can, chopped up (or one jar marinated, preferred)
6 oz feta cheese
2 small ripe tomatoes or one large, chopped
Dried oregano to taste
S&P
Juice of one nice lemon
Pasta -- Anne used bowties.

Method:

Ruthlessly slice up the onions and garlic, till they beg for mercy:

Put olive oil into a hot skillet or wok, add the onions and garlic, and fire up that burner:


When the onions begin to lose their backbone, take the cut up chicken:

and add it to the mix.

Looking good already!


Proceed to massacre the artichokes:

And into the pot they go.

Add in the oregano. No measurement. . .use your excellent judgment!


Now, about that feta cheese:


Slice and dice it. Sneak a taste . . . .

And chop up those nice red ripe tomatoes that have been lounging on the kitchen windowsill:


You guessed it -- into the pot with them!

Now's the time to squeeze the juice of one nice large lemon into the pot.
Lemon really sparks up the flavor.

While you've been slicing, dicing, chopping and stirring,
a pot of pasta has been keeping you company on a nearby burner:

I had voted for thin spaghetti -- Anne chose bow ties.
Cook 'em, drain 'em, and mix 'em into the chicken-and-feta:

It was all delicious.

With enough leftovers for the next day's lunch. Which would be . . . today!

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Have a lovely Foodie Friday, and a fabulous weekend. -- Cass

And join in more Foodie Friday fun at Designs by Gollum. Go visit!