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
MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
- Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
- Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.
Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g
PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
- Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.
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
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Categories Pasta Tomato Vegetarian Quick & Easy Feta Summer Dill Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
PENNE WITH TOMATOES, ARTICHOKES & BLACK OLIVES
This recipe isn't at all tricky, but it does include a trick: Lay strips of prosciutto atop this pasta just before serving. It's a technique that cooks use with prosciutto on pizza to protect the delicate flavor and texture of the ham. The heat of the pasta just warms it up.
Provided by Tony Rosenfeld
Categories Main Course
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil.
- Heat the oil and garlic in a large (12-inch) skillet over medium-low heat, stirring occasionally, until the garlic becomes fragrant and starts to brown all over, about 4 minutes. Raise the heat to medium high, add the artichokes and red pepper flakes, and cook, stirring occasionally, until the artichokes start to brown, about 3 minutes. Add the tomatoes and their juices and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes. Stir in the olives and season generously with salt and pepper to taste. Cover and keep warm over low heat.
- Meanwhile, cook the penne in the boiling salted water, stirring occasionally, until it's just tender to the tooth (see the package for cooking time). Drain and return the pasta to its cooking pot. Add the sauce and about half the Parmigiano. Cook over medium-high heat for 1 to 2 minutes, tossing and stirring, to blend the flavors. Season with salt and pepper to taste.
- Serve immediately, scattering the prosciutto and remaining Parmigiano over each serving.
Nutrition Facts : ServingSize 4, Calories 560 kcal, Fat 140 kcal, SaturatedFat 3 g, TransFat 16 g, Carbohydrate 82 g, Fiber 3 g, Protein 23 g, Cholesterol 20 mg, Sodium 1940 mg, UnsaturatedFat 11 g
PENNE WITH ARTICHOKES & FETA
This is a gourmet pasta dish that taste like it came from a fancy restaurant. It's loaded with lots of flavor and easy to make. If your chicken broth isn't low sodium, you might want to omit the olives, otherwise the dish will taste salty with the feta cheese, olives and chicken broth. I used fresh penne noodles that can be bought at the supermarket. It helps cut down on cooking time. I had never eaten artichokes before and was pleasantly surprised. The entire family loved this dish. I found the recipe in the Fine Cooking magazine.
Provided by heather in Ont
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a full boil and add the pasta and 1 tbs.
- coarse salt.
- Cook until just tender, about 10 minutes.
- Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
- and drain bacon on paper towel to help reduce the grease.
- When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
- Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
- Pour in the broth.
- Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
- Boil for 30 seconds to reduce the liquid slightly.
- Reduce the heat to med.
- and add the drained pasta, olives, and red pepper.
- Toss until well blended and warmed.
- Remove the pan from the heat.
- Add the feta and salt and pepper to taste and stir a couple of times.
- Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
- Taste and adjust the seasonings.
- Serve immediately with crumble bacon and chopped parsley.
PENNE WITH CHICKEN AND ARTICHOKES
You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling salted water according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
- Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
- Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5
ROASTED VEGETABLE FETA PASTA
Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
- Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
- While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
- Gently stir the feta and vegetables in the baking dish.
- Mix in pasta adding enough pasta water to make a creamy sauce.
- Stir in fresh basil, season with salt & pepper to taste, and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 440 kcal, Carbohydrate 29 g, Protein 13 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 650 mg, Fiber 3 g, Sugar 7 g
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
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Category Cookstr RecipesEstimated Reading Time 4 mins
- Combine the olive oil, coriander seeds, fennel seeds, oregano, red pepper flakes, garlic, onion, and lemon zest in a large sauté pan. Season generously with salt. Bring to a simmer and cook for 10 minutes, so the seasonings flavor the oil.
- Add the artichokes, lower the heat if necessary (the oil should be barely bubbling), and cook until tender, 20 to 30 minutes. Use a slotted spoon to transfer the artichokes to a bowl.
- Add the shrimp to the oil and cook at the same low simmer, turning once, until done, about 10 minutes.
- Remove the shrimp from the oil and let cool on a plate. Pour off 1 cup of the oil from the pan, strain, and refrigerate for another use. (The oil is delicious and can be used in vinaigrettes or for sautéing another dish.) Leave the pan over low heat.
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- Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
- Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
- Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
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- Put chicken in pan. Shake the pan just a little to prevent sticking. Cook for 8 - 10 minutes until lightly browned on all sides.
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- Blanch artichokes in lightly salted water for 1 minute; drain well. When cool enough to handle, slice about two-thirds of the artichokes into small wedges and set aside; finely chop the remaining artichokes into a paste and set aside.
- Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
- While the pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, for 1 minute. Add oregano, salt and a generous grinding of pepper. Stir in water and cook until the water has evaporated and the onions are limp, about 2 minutes. Reduce heat to low, stir in wine, lemon juice and the reserved artichoke wedges and chopped artichokes. Simmer, stirring, until heated through, about 1 minute. (If the mixture becomes dry, add 1 or 2 tablespoons of water.) Add ricotta and stir until creamy.
- When the pasta is ready, drain and add to the pan with the simmering sauce; toss well. Remove from heat and stir in lemon zest. Taste and adjust seasonings with salt and pepper. Serve immediately.
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