GREEK CHICKEN PASTA
This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. , Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
Nutrition Facts :
GREEK CHICKEN PASTA
Greek Chicken Pasta is the answer to your weeknight dinner blues. Packed full of flavor, crunch, tang, and herbs, this dish is bound to satisfy even the pickiest of eaters. This dish is so easy to put together, all tossed together in an ooey gooey cheese sauce.
Provided by Joanna Cismaru
Time 45m
Number Of Ingredients 16
Steps:
- Cook the pasta: Al dente according to package instructions.
- Brown the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with the salt, pepper and oregano. Add the chicken to the skillet and cook on both sides until golden and cooked through, 6 to 8 minutes per sides. Transfer the chicken to a plate.
- Form the cheese sauce: If there's no more oil left in the skillet add another tbsp of olive oil. Add the garlic and cook for 30 seconds until aromatic, over medium heat. Add half and half, cream cheese and 1/2 cup of the crumbled feta. Cook while stirring until the cream cheese has melted. Stir in the lemon juice.
- Combine the dish: Add the cooked pasta, cheese sauce, chicken, cherry tomatoes, kalamata olives, cucumber, and dill to a large bowl and toss everything until well combined.
- Finish the greek chicken pasta: Garnish with remaining 1/2 cup of Feta and parsley. Serve!
Nutrition Facts : Calories 509 kcal, Carbohydrate 49 g, Protein 25 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 589 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK PENNE AND CHICKEN
This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
Provided by Jennifer
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
- Season with salt and ground black pepper. Serve warm.
Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g
GREEK CHICKEN AND PASTA
Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
- Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1300 mg, Sugar 5 g, TransFat 1 g
GREEK CHICKEN PASTA RECIPE
This easy Greek Chicken Pasta recipe is on the table in 20 minutes and with so much flavor, it is sure to please the whole family.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken pieces in a large bowl. Combine salt, pepper, oregano, and red pepper flakes in a small bowl. Sprinkle seasoning over chicken, turning the pieces as needed to evenly distribute the spices.
- Boil water. Cook pasta according to package directions until barely al dente. Do not overcook! Drain, reserving one cup of pasta water.
- Heat oil in a Dutch oven or large pan over medium heat. Once the oil is very hot, add the chicken pieces in a single layer and cook undisturbed until golden brown. Turn, and repeat on other side of chicken until cooked through. Remove from pan and set aside.
- Add the sliced onions and garlic to the pan and cook two minutes, adding additional oil or a splash of pasta water as needed to prevent burning. Add tomatoes and olives and cook for two minutes.
- Transfer the browned chicken and drained pasta to the pot. Turn off the heat, then add the fresh oregano and lemon zest. Toss well; serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 403 kcal, Carbohydrate 34 g, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 454 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 9 g
GREEK CHICKEN PASTA
Make and share this Greek Chicken Pasta recipe from Food.com.
Provided by Cucina Casalingo
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add garlic and onion, and saute for 2 minutes.
- Stir in the chicken.
- Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.
- Stir until heated through, about 2 to 3 minutes.
- Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 711.2, Fat 11, SaturatedFat 4.1, Cholesterol 82.5, Sodium 390.3, Carbohydrate 108.3, Fiber 12.8, Sugar 6.1, Protein 48.7
GREEK PASTA SALAD WITH FETA AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
GRECIAN PASTA & CHICKEN SKILLET
We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GREEK-CHICKEN ONE-PAN PASTA
This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Combine broth, pasta, oil, lemon zest, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water in a large straight-sided skillet. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
- Season chicken generously with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 3 minutes more.
- Remove from heat; stir in lemon juice and dill. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
EASY GRECO CHICKEN AND PASTA
A quick and easy chicken & pasta dish inspired by Cincinnati-style chili. The combination of cinnamon and garlic is the secret! Not an authentic Greek dish but the influence is there. Tastes great fresh and even better reheated, making it ideal for one-a-month cooking!
Provided by KyanaBelle
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
- Remove chicken from pan and keep warm.
- Saute garlic in pan drippings til softened.
- Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
- Add Italian seasoning and cinnamon.
- Adjust seasonings, more or less of each, to your family's tastes.
- If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
- Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
- Meanwhile, prepare pasta according to package directions.
- Add chicken on top of sauce.
- Top each breast with shredded cheese.
- Cover and heat until cheese is melted.
- Place pasta on a platter, top with sauce and chicken breasts.
- Pass parmasan cheese at table.
- The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
- Follow the directions below.
- Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
- Place sauce and chicken breasts, without mozzarella, in freezer bag.
- Remove air, seal, label, date and freeze.
- Keep pasta and mozzarella on hand for serving day.
- To serve, thaw sauce and chicken.
- Reheat on medium-low to medium heat until chicken is hot throughout.
- Proceed with recipe as directed above.
- Alternately, sauce and chicken may be reheated in the microwave at 50% power.
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