GREEK CHICKEN PENNE
It's hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. -Dawn Frihauf, Fort Morgan, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD
Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?
Provided by Try This Recipe!
Categories Meat and Poultry Recipes Lamb
Time 4h20m
Yield 8
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
- Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
- Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
- Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
- Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
- Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
- Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.
Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g
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
PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.
Provided by Colu Henry
Categories pastas, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
- Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
- Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
- Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
- Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
- Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams
GREEK STYLE PENNE PASTA WITH LAMB AND VEGETABLES
Make and share this Greek Style Penne Pasta With Lamb and Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.
Nutrition Facts : Calories 441, Fat 15, SaturatedFat 4.7, Cholesterol 27.6, Sodium 331, Carbohydrate 67.1, Fiber 11.7, Sugar 8.7, Protein 12.7
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
GREEK-STYLE PENNE WITH LAMB, PARSNIPS, TOMATOES, AND CINNAMON
Provided by Bon Appétit Test Kitchen
Categories Lamb Pasta Tomato Sauté Low Fat Quick & Easy Low Cal High Fiber Dinner Parsnip Healthy Cinnamon Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.
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PASTITSIO RECIPE - GREEK LASAGNA | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (39)Calories 230 per servingCategory Entree or Side Dish
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
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