Easy Greco Chicken And Pasta Recipes

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.

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:

• 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.

Steps:

• Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
• Remove chicken from pan and keep warm.
• Saute garlic in pan drippings til softened.
• Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
• Add Italian seasoning and cinnamon.
• Adjust seasonings, more or less of each, to your family's tastes.
• If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
• Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
• Meanwhile, prepare pasta according to package directions.
• Add chicken on top of sauce.
• Top each breast with shredded cheese.
• Cover and heat until cheese is melted.
• Place pasta on a platter, top with sauce and chicken breasts.
• Pass parmasan cheese at table.
• The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
• Follow the directions below.
• Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
• Place sauce and chicken breasts, without mozzarella, in freezer bag.
• Remove air, seal, label, date and freeze.
• Keep pasta and mozzarella on hand for serving day.
• To serve, thaw sauce and chicken.
• Reheat on medium-low to medium heat until chicken is hot throughout.
• Proceed with recipe as directed above.
• Alternately, sauce and chicken may be reheated in the microwave at 50% power.