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-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Categories Pasta Tomato Vegetarian Quick & Easy Feta Summer Dill Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in large bowl. Set tomato mixture aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
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
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