Greek Chicken Pasta
Ready in 30 minutes with over 30 grams of protein and 5 grams of fiber per serving, this Greek chicken pasta recipe is perfect for a healthy weeknight dinner.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 6 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 1 pound short-cut pasta, such as fusilli or penne
- 1 pound chicken breasts, thinly sliced into strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups cherry tomatoes
- 1 can (14 ounces) artichoke hearts, drained and cut into bite-size pieces
- 1 cup kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1/4 cup parsley, finely chopped
- 1 lemon, juiced and zested
- Black pepper, as needed
Instructions
- Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
- Place the chicken on a cutting board and slice it into thin strips. Once sliced, transfer the chicken to a medium bowl, then add two tablespoons of olive oil, oregano, and salt, and toss until well coated.
- In a large skillet or pan on medium-high heat, warm the remaining olive oil, then add the chicken, and cook until lightly browned on both sides, for a total of 3-4 minutes. Once the chicken is cooked, remove it from the pan and set it aside on a plate.
- In the same pan, add the red onion and sauté for 2-3 minutes until are tender. Add the minced garlic, cherry tomatoes, artichoke hearts, and kalamata olives, stir to combine, and cook for an additional 2-3 minutes until the tomatoes begin to break down a little.
- Once the vegetables are cooked, reduce the heat to low, return the chicken to the pan, then add the pasta to the pan, and give everything a cook stir until well combined. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there instead.)
- Add the crumbled feta cheese (further breaking it up with your hands to create small pieces), chopped parsley, lemon juice, and lemon zest, and stir to combine with the pasta, adding small splashes of warm pasta water as needed (you don’t need to use all of it) to create a smooth texture.
- Once complete, taste and adjust the seasoning with salt and pepper as needed, and serve immediately with some more crumbled feta cheese and parsley.
- Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for chicken thighs and prepare the chicken as per instructions, but increase the cooking time to 4-5 minutes.
To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 533 calories
- Sugar: 6 grams
- Fat: 15 grams
- Carbohydrates: 68 grams
- Fiber: 5 grams
- Protein: 33 grams
Find it online: https://kaynutrition.com/greek-chicken-pasta/
