MEDITERRANEAN SAUSAGE PASTA RECIPE
An easy Mediterranean Sausage Pasta Recipe featuring chicken sausage, feta, olives, spinach and tomato in a lemon herb oil.
Provided by Robin Gagnon
Categories Main Course Pasta
Number Of Ingredients 11
Steps:
- Place large pot of water on to boil. You will cook the pasta while preparing the rest.
- Slice the chicken sausages into roughly 1/2 inch pieces.
- Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
- Add the zest of 1/2 a lemon. Stir it in.
- Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
- Dump in the spinach. Mix in. Turn off the stove burner.
- Add the drained pasta and toss well to coat.
- Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.
Nutrition Facts : Calories 466 kcal, Carbohydrate 47 g, Protein 22 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 1281 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
GREEK SALAD WITH CHICKEN
Greek salad is amazing, especially when it's topped with slices of grilled chicken. Plus, the dressing is so easy to pull together.
Categories salad
Time 2h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
- Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
- For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
- For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
- Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.
CHICKEN AND FETA SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 14
Steps:
- Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.
GREEK SALAD, THE BEST!
This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!
Provided by Carol Amos
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
- Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g
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