Greek Penne And Chicken Food

GREEK PENNE AND CHICKEN

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.

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-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

MAKEOVER GREEK CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes., In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

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 PENNE

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

GREEK PENNE

Steps:

• Cook pasta according to directions. Drain and set aside.
• In a skillet, add 3 teaspoons of the olive oil and heat gently.
• Add onion, garlic and pine nuts and cook till onions are translucent.
• Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
• Add wine and water. Set aside.
• In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
• Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
• Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
• Heat for about 2 more minutes.
• Serve immediately into plates. Sprinkle with Parmesan cheese.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
• Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
• Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.

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 PENNE AND CHICKEN

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.