Ingredients
Yield: 4 - 5 servings
1 pound boneless chicken cutlets or breasts
coarse salt and fresh black pepper
Marinade:
zest and juice of one lemon
1/4 cup olive oil
1/2 teaspoon dried oregano, crushed between fingertips
1 clove garlic, minced
Pasta:
8 ounces gemelli or similar shaped pasta
12 ounces artichoke hearts in oil, drained
1/2 cup pasta water (reserve from cooking the pasta before draining)
3/4 cup half & half
zest of 2 lemons
1/4 cup fresh lemon juice
1 cup block feta, crumbled
1 teaspoon fresh chopped basil or parsley
grated Parmesan cheese, for serving
extra-virgin olive oil, for serving
Preparation
