Greek Chicken One Pot Pasta Video Food
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.
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
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ONE POT GREEK PASTA RECIPE WITH LEMON & CHICKEN
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5/5 (9)Total Time 40 minsCategory Main DishCalories 478 per serving
- Heat the olive oil in a large, deep skillet (at least 5 quarts) over medium-high heat. Season the chicken breast pieces with salt and pepper. Cook, stirring frequently, until lightly browned on all sides; about 5 minutes. Add in the garlic, red onion, olives, and continue to cook for 1 minute.
- Add the pasta and chicken stock, making sure there is enough stock to just cover the pasta. (If not, add a bit more chicken stock.) Stir in the dried basil, oregano, and red pepper flakes. Season with salt and pepper to taste. Bring to a low boil, and reduce heat to medium-low. Cover and cook until pasta is al dente, about 15-18 minutes, stirring often.
- Uncover and reduce heat to low. Add the heavy cream, feta cheese, cherry tomatoes, spinach, lemon zest, and lemon juice. Mix well and simmer uncovered for 5 minutes. Garnish with basil, feta, and serve immediately.
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4.8/5 (123)Calories 161 per servingCategory Dinner
- Pat the chicken dry, and season well with the spices on both sides. Place the seasoned chicken in a large tray or bowl and add lemon juice. Set aside for a few minutes.
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- Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
- Mix in the dry pasta. Add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste. Bring to a low boil and cook until pasta is al dente, about 15-20 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
- Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired consistency. Top with lemon zest and shredded basil, and serve.
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