This simple one pot Mediterranean Skillet was originally a camping dish, mainly as a no-fuss first night meal. Lately, it’s been a simple throw-together dinner that we’ve truly come to appreciate the deliciousness and ease.
1 tbs canola oil
1/2 cup diced red onion
8-oz pkg wide egg noodles, uncooked
14.5-oz can diced tomatoes with garlic, onion, and basil, undrained
1-1/4 cups water
1/4 tsp salt
1/8 tsp black pepper
12-oz can Chicken in water, drained
7.5-oz jar marinated artichoke hearts, chopped (undrained)
1/3 cup crumbled feta cheese
2 tbs chopped fresh Italian (flat-leaf) parsley
Heat oil in a large skillet over medium-high heat, add onions and saute until tender, stirring occasionally.
Stir in uncooked noodles, undrained tomatoes, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 min or until noodles are tender, stirring occasionally. Add drained flaked chicken artichokes and marinade to noodles. Stir once, cover, let it heat through 2 minutes.
Remove from Heat, Sprinkle liberally with feta cheese just prior to serving.
Toss together and heat until hot. Top with cheese and parsley. Serves 6