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How To make Greek Chicken and Spaghetti
3 tb Olive Oil
1/4 c Lemon Juice
fresh
1 Clove Garlic :
minced
1/2 ts Lemon Peel grated
1/2 ts Oregano :
leaves
1/8 ts White Pepper
8 Whole Chicken Breasts
Without Skin 1 lb Spaghetti
1 tb Olive Oil
1/2 c Sweet Red Peppers
Chopped 1 Whole Yellow Squash :
Summer,shredded 1 Whole Zucchini thinly
Sliced 1/2 c Water :
cold
1 t Cornstarch
1/2 ts Instant Chicken Bouillon
1/2 ts Salt
1 d Cinnamon
In small saucepan, combine first seven ingredients. Cook just until bubbly. Cool to room temperature. In medium bowl, combine cooled mixture and chicken that has been cut into strips; toss to coat. Marinate 20 to 30 minutes at room temperature. Prepare
Creamette Spaghetti according to package directions; drain. In Dutch oven or large skillet, heat remaining 1 tablespoon olive oil. Add chicken mixture and red
pepper. Stir-fry just until chicken is slightly pink. Add yellow squash and zucchini. Cook until hot. In small bowl, blend water, cornstarch, bouillon and salt. Add to chicken mixture. Cook, stirring constantly, until thickened and translucent. Add hot spaghetti; toss to mix. Heat through. Arrange on wa rm serving platter. Serve immediately. Refrigerate leftovers. NOTES: This is excellent but the amount of chicken needs to be doubled as well as the marinade ingredients or else the pasta amount cut in half. It is also excellent cold served as a pasta salad. This might be good with rotelle pasta as well. Recipe By :
How To make Greek Chicken and Spaghetti's Videos
How to Make Greek Chicken Pasta | Pasta Recipe | Allrecipes.com
Get the recipe for Greek Chicken Pasta at
Watch how to make a quick-and-easy chicken pasta with bright Greek flavors like feta cheese, artichoke hearts, and oregano. It's ready in just about 30 minutes!
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Greek Chicken One Pot Pasta
Greek chicken one pot pasta is rich and creamy, with bright Mediterranean flavors. Make this recipe for a no-fuss meal with less cleanup!⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #greekpasta #onepotpasta #greekchicken
PRINT THE RECIPE ➡️
Ingredients ⬇️
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained
1 large yellow onion, sliced
1 pound boneless skinless chicken breasts, cut into 1/2 pieces
6 cloves garlic, sliced
1 cup Kalamata olives, pitted and halved
1 pound linguine pasta, uncooked
2 teaspoons dried oregano
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
8 cups baby spinach leaves, divided
4 cups chicken stock
1 cup Chardonnay
8 ounces feta cheese, crumbled
Instructions ⬇️
Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.
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Chicken Kapama — Greek Braised Chicken in Spiced Tomato Sauce
There are few things more comforting to me than a dish of slowly braised chicken in a richly spiced tomato sauce. That’s why this traditional recipe for Chicken Kapama — slowly braised chicken in tomato sauce with spices — is one of my all-time favorites.
Chicken Kapama perfectly utilizes the classic Greek flavor combination of meat, tomato, and cinnamon. Greek cuisine incorporates this with all types of meat in a variety of iconic dishes like stews, pasta sauces, and other meat sauces like the one used in Moussaka or Pastitsio. Have you ever had a classic Coney Island hot dog or Skyline Chili? You know what I’m talking about.
This is a saucier version of the one I included in Opa! The Healthy Greek Cookbook. I added in the crushed tomatoes because I enjoy soaking up all the sauce with freshly baked bread and having more of it if I ended up serving the chicken over orzo pasta (more on that later).
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Video Recipes - Greek Chicken Pasta
Greek Chicken Pasta Part 1
Greek Chicken Pasta shown in our TQG cooking class. We use Feta cheese with black olive and artichoke hearts together with tomatoes, onion, garlic and pasta. The Feta cheese and the olive oil makes the chicken very smooth and tasty. Try it at home, it is very easy to cook it.
Greek Orzo with Feta & Olives: Ready in 30 mins!
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Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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