Greek Chicken Pasta Recipes

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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



Greek Chicken Pasta image

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

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

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



Greek Chicken Pasta image

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 :

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

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



Greek-Chicken One-Pan Pasta image

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.

4 cups low-sodium chicken broth
3/4 pound fusilli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice and more zest for serving
Kosher salt and freshly ground pepper
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-by-2 1/2-inch strips
1/3 cup chopped fresh dill, plus more for serving

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



Greek Chicken and Pasta image

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

2 cups uncooked penne pasta (6 oz)
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup all-purpose flour
1 can (14 oz) reduced-sodium chicken broth
1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley

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



Greek Chicken Pasta image

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

1 lb uncooked pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup chopped red onion (or white)
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomatoes, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
2 lemons, wedged, for garnish

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



Greek Penne and Chicken image

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

1 (16 ounce) package penne pasta
1 ½ tablespoons butter
½ cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

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