Greek Yogurt Chicken Pasta Recipes

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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

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

GREEK YOGURT CHICKEN



Greek Yogurt Chicken image

My variation on the mayonnaise or yogurt chicken combo. Moist, tasty Greek yogurt chicken breasts that go with any side dish. Easy weeknight dinner.

Provided by Jules

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

cooking spray
1 (6 ounce) container fat-free Greek yogurt (such as Fage®)
⅓ cup grated Parmesan cheese
1 teaspoon seasoned salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
3 tablespoons dry Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
  • Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
  • Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
  • Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 6.5 g, Cholesterol 70.5 mg, Fat 5 g, Fiber 0.4 g, Protein 30.7 g, SaturatedFat 2 g, Sodium 440 mg, Sugar 2.2 g

GREEK CHICKEN PASTA



Greek Chicken Pasta image

This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

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.

Nutrition Facts :

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

GREEK CHICKEN PASTA



Greek Chicken Pasta image

Make and share this Greek Chicken Pasta recipe from Food.com.

Provided by Cucina Casalingo

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb uncooked pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup chopped red onion (or white)
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomatoes, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
2 lemons, wedged, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat.
  • Add garlic and onion, and saute for 2 minutes.
  • Stir in the chicken.
  • Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
  • Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.
  • Stir until heated through, about 2 to 3 minutes.
  • Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 711.2, Fat 11, SaturatedFat 4.1, Cholesterol 82.5, Sodium 390.3, Carbohydrate 108.3, Fiber 12.8, Sugar 6.1, Protein 48.7

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