Greek Chicken Pasta With Olives And Feta

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Details

18 Ingredients

• For the chicken:
• 2 medium skin-on, bone-in chicken breasts
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsps chopped, fresh oregano (see this post on converting to dried oregano)
• 2 small (or one large) cloves of garlic, minced
• 1/2 tsp lemon zest
• 1 1/2 Tbsps olive oil
• For the vinaigrette:
• juice of 2 lemons (about 1/4 cup)
• 1/2 cup olive oil
• For the pasta:
• 1 lb rotini or other pasta
• 12 ozs marinated artichoke hearts, halved or quartered into bite-sized pieces
• 1 1/2 cups pitted olives (kalamata or any mediterranean mix)
• 8 ozs feta cheese, cut into small cubes
• 1 tsp chopped, fresh oregano
• handful of chopped, fresh parsley