CHICKEN FETA PASTA RECIPES

GREEK CHICKEN PASTA RECIPE | ALLRECIPES

Greek Chicken Pasta Recipe | Allrecipes image

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 Greek Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

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, CarbohydrateContent 70 g, CholesterolContent 55 mg, FatContent 11.4 g, FiberContent 7.5 g, ProteinContent 32.6 g, SaturatedFatContent 2.8 g, SodiumContent 444 mg, SugarContent 4.9 g

MEDITERRANEAN CHICKEN PASTA RECIPE: HOW TO MAKE IT

Mediterranean Chicken Pasta Recipe: How to Make It image

For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 package (12 ounces) uncooked tricolor spiral pasta
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large sweet red pepper, chopped
1 medium onion, chopped
3 garlic cloves, peeled and thinly sliced
1 cup white wine or reduced-sodium chicken broth
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1 package (6 ounces) fresh baby spinach
1 cup (4 ounces) crumbled feta cheese
Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Steps:

Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Nutrition Facts : Calories 357 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 609mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 starch

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For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
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