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
GREEK CHICKEN PASTA
This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
GREEK CHICKEN PASTA
Make and share this Greek Chicken Pasta recipe from Food.com.
Provided by Cucina Casalingo
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 711.2, Fat 11, SaturatedFat 4.1, Cholesterol 82.5, Sodium 390.3, Carbohydrate 108.3, Fiber 12.8, Sugar 6.1, Protein 48.7
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
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 AND PASTA
Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1300 mg, Sugar 5 g, TransFat 1 g
GREEK-CHICKEN ONE-PAN PASTA
This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last minute of cooking, just to heat through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
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.
GRECIAN PASTA & CHICKEN SKILLET
We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GREEK-STYLE CHICKEN PASTA SALAD
Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
- Rinse in cold water.
- Mix together all pasta ingredients in a bowl.
- Mix all dressing ingredients; add to pasta mixture; toss well to coat.
- Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
- Sprinkle more Feta cheese on top to garnish.
- ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.
Nutrition Facts : Calories 583.8, Fat 41, SaturatedFat 9.3, Cholesterol 51.4, Sodium 1092.4, Carbohydrate 35, Fiber 3.8, Sugar 3.4, Protein 19.9
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From cravinghomecooked.com
4.5/5 (20)Total Time 45 minsCategory Lunch, SaladCalories 509 per serving
- 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.
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