Greek Chicken Pasta Food

GREEK CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
• Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with salt, pepper, and oregano then add to skillet. Cook until chicken is golden and cooked through, about 8 minutes per side. Remove from chicken from skillet and let rest for 5 minutes.
• To the same skillet, heat remaining oil. Stir in garlic and cook until fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta, and cook, stirring occasionally, until cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.
• Cut chicken into 2" pieces then add to skillet with cooked pasta, cherry tomatoes, olives, cucumber, and dill. Toss until evenly combined.
• Garnish with parsley before serving.

GREEK CHICKEN AND PASTA

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.

GREEK CHICKEN PASTA

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.

GREEK CHICKEN PASTA

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!

GREEK CHICKEN AND ORZO PASTA SALAD

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 CHICKEN ONE POT PASTA + VIDEO

Steps:

• Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
• Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.

GREEK CHICKEN PASTA SALAD

Steps:

• Slice the cherry tomatoes in half and chop the cucumber, bell pepper, and onion.
• Now cook your pasta al dente or according to the package. Once the pasta is cooked pour it into a colander and rinse with cold water to stop the pasta from cooking. 
• No place to cook pasta into a large bowl along with the chopped vegetables, cooked chicken, drained olives, and feta cheese
• Now pour the homemade Greek salad dressing (or store-bought) over the pasta salad ingredients and stir everything until well incorporated.

THE BEST GREEK CHICKEN MARINADE

Steps:

• Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
• Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
• Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
• Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
• Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!

CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

Steps:

• Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
• Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
• Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
• Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
• Bring to a boil and immediately reduce to a simmer. Cover the pot with the lid and simmer for one hour.
• Remove the lid and increase the heat to medium. Cook uncovered for an additional 30 minutes so that the sauce thickens. Taste the sauce and add more salt (and sugar if acidic) if needed.
• Garnish with chopped parsley and serve over pasta and grated cheese.

GREEK CHICKEN PASTA

Steps:

• Heat oven to 350.
• Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
• 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.

GREEK PASTA SALAD WITH FETA AND CHICKEN

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.

GREEK-CHICKEN ONE-PAN PASTA

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 SALAD

Steps:

• Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
• Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
• Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
• While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
• Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
• While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
• Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

GREEK CHICKEN PASTA RECIPE

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.

GREEK CHICKEN PASTA

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.

GREEK CHICKEN PASTA

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.