Greek Macaroni Cheese With Chicken Recipes

GREEK CHICKEN PASTA

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.

GREEK CHICKEN PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. , Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

GREEK MACARONI AND CHEESE

Steps:

• Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
• To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
• Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
• In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
• Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
• Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
• Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

GREEK CHEESE AND MACARONI

Steps:

• Boil rigatoni 10 minutes.
• Drain.
• Mix milk and whip cream together.
• Set aside 1 cup.
• In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts.
• Add rigatoni and cook slowly until the mixture gets thick.
• Spread half of mixture in greased 9 x 13 pan.
• Sprinkle with ½ cup parmesan.
• Add remaining rigatoni.
• Add remaining parmesan.
• Pour the one cup of milk and whip cream on top.
• DO NOT STIR.
• Bake 350 for 45 minutes to 1 hour.
• I like to bake until top gets a little brown.

GREEK MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• In microwave safe bowl or sauce pan combine milk, cream cheese, ricotta, Parmesan, feta, mozzarella/cheddar and Greek seasoning.
• Blend well and heat stirring to prevent burning.
• Add spinach, mushrooms, olives; stir thoroughly.
• Spray no-stick spray in baking dish, spread out macaroni and cover with cheese/veggie mix
• Bake for 35 minutes.

GREEK MACARONI & CHEESE WITH CHICKEN

Steps:

• Cut chicken into 2 by 1/2-inch strips Arrange the strips in a single layer on a plate or baking sheet (this makes it easier to season and dredge them). Sprinkle evenly with 1/4 teaspoons salt and 1/8 teaspoons black pepper. Place the flour in a shallow bowl, and dredge the chicken in flour on both sides.
• Place a large (12- to 14-inch) sauté pan over high heat for a couple of minutes. When hot, add the olive oil, swirl the pan to coat, and add the chicken strips in a single layer. Cook in batches if needed. Cook until slightly browned, about 1 minute. Turn the pieces or stir them so they brown evenly, about 1-1/2 minutes more.
• Reduce the heat to medium-high. Push the chicken strips to the side of the pan as they continue to cook, and add the garlic. Cook just until fragrant, about 1 minute, but do not let it brown or it will taste bitter.
• Add the tomatoes, season with 1/4 teaspoons salt and 1/8 teaspoons black pepper, and cook until they start to give off their juices, about 2 minutes.
• Meanwhile, bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don't rinse, or you'll rinse away starches that will help thicken the sauce) and return to the empty pot.
• Add the spinach, oregano, remaining 1/2 teaspoons salt, and remaining 1/4 teaspoons black pepper to the pan with the tomatoes. Stir until the spinach has wilted, about 5 minutes. Add the wine to the pan, stirring to scrape up any browned bits, and cook over medium-high heat until reduced slightly and the chicken is cooked through, about 10 minutes.
• Add the feta and olives to the pan, stirring well to incorporate. Remove the pan from the heat and stir in the butter, a tablespoon at a time, until the sauce has thickened slightly. (Careful! Your pan can't be too hot or the butter and sauce will separate and look oily. If that happens, take the sauce off the heat and add more feta to help the sauce bind together.).
• Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.
• Serve in individual bowls topped with Parmesan cheese.