Athenas Lemon Greek Penne Pasta Recipes

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.

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.

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.

Steps:

• Cook pasta according to package directions. Drain and then stir in 1 oz oil to coat pasta.
• While pasta is cooking, melt butter in a medium sauce pan over low heat, then add heavy cream. Increase heat to medium-high stirring occasionally and when the mixture begins to bubble, add in the Parmesan cheese and blend until the cheese has melted. Add in lemon juice and lemon zest and stir. Season with black pepper and salt to taste.
• Add cooked pasta and mix well. Bring sauce back to just under a boil and then serve. You may wish to garnish your pasta dish with some additional Parmesan cheese, parsley, or even a couple of capers. This dish does not re-heat well, so plan on enjoying this dish in one setting.

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.

Steps:

• Cook pasta according to package directions (without butter or oil), drain and set aside.
• Coat a large skillet with cooking spray.
• Add olive oil and heat over medium-high heat until oil sizzles.
• Add pine nuts and garlic.
• Cook and stir until pine nuts are golden brown, about 3 minutes.
• Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
• Add spinach mixture to pasta and toss until combined.
• Serve pasta sprinkled with feta cheese and black or green olives.

Steps:

• Start cooking pasta in large pot of boiling water.
• In skillet, add 3 tsp olive oil and cook garlic slightly.
• Add pine nuts and cook 2 minutes.
• Stir in spinach and tomatoes and cook 3 minutes.
• In a bowl combine cheeses, add oregano, salt, and pepper.
• When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil.
• Add remaining pasta and drizzle with 1 tsp olive oil.
• Toss well.
• Add spinach mixture to pasta and toss.
• Add cheese mixture and toss.
• Top with parmesan cheese to taste.

Steps:

• In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
• Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
• Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
• Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
• Divide onto plates and top with feta cheese.

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.