Greek Spaghetti has been a family favorite here for years and years and I couldn’t even tell you where I got the recipe from originally or how much I’ve changed it. Teen Martha asked me to make this the other day and I realized that with all the Martha cooking I’ve been doing, I haven’t made this one in a while. I thought I would share the recipe with all of you. It’s an easy meal to throw together and all you need are some pantry staples.

Cook 1/2 a chopped onion in a few tsps of olive oil until translucent in a large, deep pan. Then add one chopped clove of garlic. Cook for about a minute, then add 2 cans (14 oz) of stewed tomatoes. Cook, breaking up the tomatoes for a few minutes. Add one jar of marinated artichoke hearts that you’ve cut up into small pieces, as well as half of the juice in the jar. Cut 2 boneless chicken breasts into bite size pieces and add those. Add 2 tsp Greek seasoning (or use oregano) and salt and pepper to taste. Cook for about half an hour on medium, uncovered, until the chicken is cooked and the sauce has thickened. Cook 3/4 package whole wheat spaghetti. Drain the spaghetti and add to the tomato mixture and then add one carton of feta cheese, broken up. Stir and serve. For variations on this, I substitute shrimp for the chicken and sometimes I add some chopped spinach (but the kids don’t care for that) or some scallions for green color. If you like olives, you could add some black olives. This is enough for 4-6 people depending on how big the appetites in your house are. I like to serve this with a green salad. It reheats well in the microwave if you have leftovers.