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 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 PASTA SALAD WITH FETA AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
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
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 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 LEMON CHICKEN WITH ANGEL HAIR PASTA
A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this recipe many time, I decided to post it.
Provided by Bibliobethica
Categories Easy
Time 13h15m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
- Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
- In a saucepan, melt 2 T butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
- Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.
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.
GREEK-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)
Provided by carvalhohm2
Number Of Ingredients 14
Steps:
- Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.
GREEK CHICKEN PENNE PASTA
Steps:
- Cook pasta according to package directions. Drain. Meanwhile, in a large nonstick skillet melt butter until sizzling; add onion and garlic. Cook over medium-high heat 2 minutes. Add chicken. Continue cooking, stirring occasionally, until golden brown ( 5 to 6 minutes). Reduce heat to medium-low. Add cooked pasta and all remaining ingredients; toss gently. Cook until heated through (2 to 3 minutes). Season with salt and pepper if desired.
GREEK CHICKEN PASTA SALAD {EASY & DELICIOUS} - PRINCESS PINKY GIRL
Greek Chicken Pasta Salad. The perfect summer salad. Begin by cooking pasta according to package directions. Drain and set aside. Season chicken with garlic salt, greek seasoning, and pepper and cook in a skillet over medium high heat, 5 minutes per side.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions, drain and set aside to cool.
- Pat chicken dry and season chicken with greek seasoning, garlic salt, and pepper. Heat a large skillet over medium high heat and add 2 tbsp olive oil, the the oil heat for 1 minute.
- Add chicken and cook 5 minutes on each side. Set aside to cool, then slice chicken.
- In a large bowl add cooked pasta, chicken, tomatoes, zucchini, red pepper, feta cheese, and kalmata olives. Mix to combine well.
- In a small bowl to make dressing whisk avocado oil, lemon juice, red wine vinegar, oregano, and minced garlic. Store in an airtight container until ready to serve salad. Then pour over pasta and mix well. Garnish with parsley and more greek seasoning if desire.
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 PASTA
This is simply delicious- from my friend Cathy's archives... tastes like it was made in a restaurant, for sure!
Provided by CycloneMommy
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
- 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.
GREEK YOGURT CHICKEN PASTA
Steps:
- Preheat oven to 375 Place a layer of tin foil in a baking pan. Combine yogurt, parmesan, garlic salt, pepper, red pepper flakes, and Italian seasoning in a bowl. Pat chicken breasts dry and coat both sides evenly with yogurt mixture, place in pan. Cook chicken at 375 for 40 mins. Drain juices from pan, and cook chicken for 5 more minutes on Broil, until the yogurt begins to brown. Remove chicken from oven, cube into bite-sized pieces and set aside. While chicken is cooking, bring water to a boil and cook pasta to al dente. Over medium high heat, heat olive oil and add garlic to pan. Cook until soft, about 30 seconds. Add tomato and spinach/kale mixture to pan and reduce heat to medium. Cook for about 5 minutes, or until greens are wilted. Combine pasta with tomato & kale/spinach mixture and chicken, and top with parmesan cheese.
GREEK CHICKEN & PASTA SALAD WITH FETA
Let your next pasta salad put you in mind of your last (or future) trip to the Greek Isles! Toss it with chicken, tomatoes, olives and crumbled feta.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook broth, 1/4 cup dressing and oregano in large skillet on medium heat 10 min. Add chicken; cover. Simmer on medium-low heat 8 min. or until chicken is done, stirring occasionally.
- Drain pasta. Transfer chicken to large serving bowl. Add remaining dressing, pasta and all remaining ingredients except peppers; mix lightly. Top with peppers.
- Refrigerate 1 hour.
Nutrition Facts : Calories 560, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
GREEK PASTA WITH GRILLED CHICKEN (FLAT BELLY DIET RECIPE)
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs - you may hear them called 'Flat Belly' diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils - flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds - Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado - Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives - Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
Provided by Heartsong
Categories < 15 Mins
Time 15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
- Add remaining ingredients and stir well.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 426, Fat 17.3, SaturatedFat 3.8, Cholesterol 51.7, Sodium 329.7, Carbohydrate 42.8, Fiber 5, Sugar 3, Protein 25.4
ONE-POT CHEESY GREEK PASTA WITH CHICKEN
How to make One-Pot Cheesy Greek Pasta with Chicken
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
- Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
- Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.
- DONNA'S SIMPLE KITCHEN TIP: Grab two lids of the same size. You can use plasticware or lids from your fridge. Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. Now you have halved olives in the blink of an eye!
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