We all get in a dinner rut.
You take your meat out and just stare at it.
And stare and stare…
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I mean it’s chicken, you can do a gazillion things with it, but you just have a blank stare.
Happens to me allll the time with chicken and ground beef.
To spark a little creativity, all you have to do is look in your pantry.
Move the Shake and Bake aside.
Look for flavors that go together.
Do you have pasta? Check.
So we have chicken and pasta, but what flavors.
I spotted some artichoke hearts that I bought for no reason at all like 6 months ago.
And thats where the flavor building begins.
I just so happened to have some sun dried tomatoes and I always have lots of olives on hand.
And there you have it….dinner. Greek Chicken Pasta.
Greek Chicken Pasta
Recipe Type: Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Greek Chicken Pasta
Ingredients
- Marinade
- Juice of 1 Lemon
- 3 Garlic Cloves, Minced
- 1/2 tablespoon Dijon Mustard
- 1/2 tablespoon Dried Oregano
- 1/4 cup Extra Virgin Olive Oil
- To the skillet
- 1 1/2 lb. Boneless Skinless Chicken Breasts
- 8 oz. Linguine, cooked to package directions
- 2 tablespoons Extra Virgin Olive Oil
- 1 7oz. jar Sundried Tomatoes,drained and chipped
- 3/4 cup Greek Kalamata Pitted Olives, chopped (about 1/2 6oz. jar)
- 1 12oz jar Marinated Artichoke Hearts, chopped
- 5 Cloves Garlic, minced
- Juice of 1 lemon
- 3/4 cup Chicken Stock
- 8 oz Feta Cheese
Instructions
- Mix together the marinade ingredients.
- Add the chicken to a gallon zip lock bag and pour in the marinade.
- Marinade in the refrigerator for 1-2 hours, but not more than 2 hours.
- In a large 12” skillet over medium heat, add the olive oil and cook the chicken for about 6-8 minutes per side or until no longer pink in the middle.
- Remove the chicken to a plate and cover with foil to keep warm.
- To the skillet add the sundried tomatoes, olives and artichoke hearts. Cook for 5 minutes.
- Add the garlic and cook for 2 minutes or until the garlic becomes fragrant.
- Add the lemon juice and chicken stock.
- Cook for 5 minutes.
- Stir in the cooked pasta.
- Slice the chicken and add to the pan, also add any juices that have accumulated on the plate.
- Toss everything to coat.
- Salt and pepper to taste.
- Top with Feta cheese.
All I can say is… I’ll be right over! This looks amazing!
I agree about the creativity! I love this recipe. I actually made a Greek Chicken this week myself 🙂
i love it! talk about getting creative, this is beautiful!
omg – leslie, this was delicious!! we made it tonight and it was just the kickstart we needed for the week. yum. thanks for a great recipe…
YEAH!!! I am so very glad you enjoyed it Jodi!!
The only thing i added right at the end was a lot of spinach. It brightened up the dish a little and gave a little extra health boost to it.
Jason,
Love your addition of Spinach.
Three million recipes, gazillion pins for amazing food and I still stand and stare at the chicken 🙂 Thanks for the inspiration. No staring tonight. I’m going to make this 🙂 Thanks.
LOL…thanks Wendy. I am drawn to chicken too! 🙂
Feta cheese makes everything exciting 🙂
Excellent dish, I got rave reviews from our dinner guests. My weapon on of choice is usually my Big Green Egg, but with snow and ice coming down I wasn’t feeling it, so I came inside tonight. Very glad i did! I added a can of diced tomatoes with step #6 and it added more juice to the dish. Remember not to over drain your pasta because it will suck up all your extra liquids. I would like to try adding spinach at the end as someone had suggested, it would add a nice touch of color to an otherwise perfect, extremely flavorful dish that is very company worthy! Give this one a try you won’t be disappointed. Thank you for the recipe.
Mike, I am so very happy you enjoyed my recipe!!!! Stay warm!
Made this tonight and was delicious ! I added a tin of fire roasted tomatoes(Accent) and fresh spinach at the end. Thank you for an amazingly tasty meal!!
You rock!
I am sooooo glad you enjoyed it!!!!
Oh yeah 5 star recipe!
Looks like a meal my family would love.