Greek Style Pasta Recipes

GREEK CHICKEN PASTA

Greek Chicken Pasta image

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

Ingredients

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

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

CONTEST-WINNING GREEK PASTA BAKE

Contest-Winning Greek Pasta Bake image

I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. -Anne Taglienti, Kennett Square, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3-1/3 cups uncooked whole grain spiral or penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup thinly sliced red onion
1/4 cup chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
Optional: Chopped fresh oregano or fresh basil

Steps:

Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 9g fiber), Protein 34g protein. Diabetic Exchanges

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