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Chicken Pasta a la Greco (Greek Chicken Pasta)
Prep time
Cook time
Total time
This Chicken Pasta a la Greco (Greek Chicken Pasta) recipe is a perfect example of how you can cook a yummy dish based on the memories of a great dish you had long ago. The creamy, lemony flavor balances well with the chicken, veggies and pasta, while still remaining on the lighter side.
Author: Danny Gutierrez
Recipe type: Pasta
Cuisine: Greek
Serves: 2-3
Ingredients
- 9 oz Linguine
- 1 lb boneless skinless Chicken breast, sliced into strips about 2-3 inches in length
- 6-8 Artichoke hearts,quartered (canned or jarred)
- ½ Roasted Red Pepper, sliced thin
- ½ medium Yellow Onion, finely chopped
- 3 medium Garlic cloves, thinly sliced
- 1-2 oz Black Olives, sliced (optional)
- 2 oz Feta Cheese, crumbled
- 1 tbs Lemon Juice
- ½ cup White wine
- ½ cup Half & Half
- 4 tbs Butter
- 2 tbs Olive Oil
- ½ tsp Oregano, dried
- ½ tsp Basil, dried
- ½ tsp Parsley, fresh
- Salt and Pepper, to taste
Instructions
Mise en place
- Slice chicken into strips.
- Slice artichokes, red pepper, garlic, olives.
- Chop onions.
- Portion feta, lemon juice, half & half, milk, butter, olive oil, oregano, basil, parsley.
Pasta
- Bring salted water to boil in a large pot and cook pasta according to package directions.
- Drain and return pasta to the pot (off the stove) with 2 tbs of butter.
- Gently stir pasta so it is all coated with butter. Cover and set aside.
Sauce
- Melt 2 tbs butter over low heat in a medium saucepan.
- When butter is melted, add the half & half in slowly, whisking ingredients together.
- Raise heat and bring to a simmer.
- Add in the feta cheese and continue to whisk ingredients until feta is melted and sauce is smooth.
- Remove from heat, salt & pepper to taste, cover and set aside.
Chicken
- Heat olive oil over medium high heat in a large skillet.
- Add the onions, garlic, basil, oregano, salt, pepper and stir into oil.
- Cook for about a minute until garlic is fragrant.
- Add the chicken to the pan and stir to coat chicken with the oil and herbs.
- Cook for 5-7 minutes until chicken is cooked completely through.
- About mid-way through (2-3 minutes) add wine to skillet and stir.
- When chicken is done, reduce heat to low, add the artichokes, olives, parsley, lemon juice and gently stir again until ingredients are combined.
Combine all ingredients
- In the large pot, put chicken/veggie mixture into the large pot with the pasta.
- Pour the cheese sauce over the pasta/chicken/veggie mixture and gently stir all ingredients together until well combined.
- Taste and adjust salt & pepper if necessary.
- Serve with crusty bread.
Notes
Inspired by one of my favorite Greek pasta dishes at Passports restaurant in the mid-1990's.
Black olives were not used in this dish because my daughter is not a big fan, but I would definitely include them in your dish.
Black olives were not used in this dish because my daughter is not a big fan, but I would definitely include them in your dish.
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