MEDITERRANEAN PASTA RECIPE WITH CHICKEN
This Mediterranean Pasta Recipe with Chicken is fast, flavorful and made in one pot! Loaded with greek flavors and tender chicken, it's perfect for busy weeknight dinners!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
- Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
- Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
- Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
- Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
- Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!
Nutrition Facts : Calories 579 kcal, Carbohydrate 50 g, Protein 40 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 129 mg, Sodium 1970 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
15-MINUTE MEDITERRANEAN PASTA
It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.
Provided by April Anderson
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
- While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
- Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.
Nutrition Facts : Calories 503 calories, Sugar 3.8g, Sodium 978.8mg, Fat 26.7g, SaturatedFat 8.3g, UnsaturatedFat 16.8g, TransFat 0g, Carbohydrate 53.3g, Fiber 5.5g, Protein 14.9g, Cholesterol 33.4mg
MEDITERRANEAN PASTA
Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.
Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
MEDITERRANEAN PASTA
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.
Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g
SIMPLE MEDITERRANEAN OLIVE OIL PASTA
Simple, tasty olive oil pasta loaded with Mediterranean flavors.
Provided by The Mediterranean Dish
Time 19m
Number Of Ingredients 14
Steps:
- Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
- When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
- When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
- Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!
Nutrition Facts : ServingSize Small bowl, Calories 389 calories, Sugar 3.8 g, Sodium 84 mg, Fat 16.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 51.1 g, Fiber 4 g, Protein 10.7 g, Cholesterol 5.6 mg
MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 230ºC/450°F.
- Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
- Cut the bell peppers into 1/2 inch pieces.
- Peel the onion and then cut into thick wedges.
- Pour the olive oil, salt, and pepper into a large roasting tin.
- Add in all the chopped veg and stir well until everything is well coated.
- Roasted for 30 minutes until slightly charred and tender.
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
- Whilst the veg is roasting bring a large pan of water to the boil.
- Salt it well and add the pasta.
- Cook as per the packet until al-dente.
- Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
- Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
- Remove the veg from the oven and empty the veg and any oil over the drained pasta.
- Pour over the sauce and stir everything until well combined. You can add more cooking water if
- Serve sprinkled with some fresh oregano and more parmesan if desired.
Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HEALTHY MEDITERRANEAN PASTA WITH ARTICHOKES AND OLIVES
Make this Mediterranean pasta with artichokes and olives (including olive oil) without any heavy sauce. It uses healthy legume chickpea pasta and needs only 20 mins. to prepare. Perfect for a quick and easy lunch or dinner.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Main or Side
Time 20m
Number Of Ingredients 11
Steps:
- Bring 3-4 quarts of water to boil. Add 2-3 tsp salt and raw pasta. Let it cook for 7 mins (or based on package instructions). Drain and rinse with cold water. Keep it aside.
- While the pasta is getting cooked, heat some cooking oil in a large skillet over medium heat. Add chopped garlic and saute until fragrant for about 30-40 seconds.
- Then add diced zucchini, halved grape or cherry tomatoes (reserve some for garnishing later) and cook them for about 5 mins or until tender.
- Season with salt and black pepper.
- Now add cooked pasta, artichoke hearts, olives, and fresh basil leaves. Drizzle some extra virgin olive oil and gently mix everything well.
- Finally, garnish with fresh basil leaves and cherry tomatoes. Serve warm.
Nutrition Facts : Calories 271 kcal, Fat 9.1 g, SaturatedFat 0.7 g, Carbohydrate 38.6 g, Protein 15.9 g, Fiber 10.9 g, Sugar 6.4 g, ServingSize 1 serving
EASY MEDITERRANEAN PASTA
This fusion dish is quick and easy. It combines some classic ingredients from the lovely Mediterranean region with a Middle Eastern touch. This simple recipe is perfect hot or cold for summer evenings.
Provided by Amanda
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
- Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.
Nutrition Facts : Calories 604 calories, Carbohydrate 105.3 g, Cholesterol 10.6 mg, Fat 10.9 g, Fiber 9.9 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 363.5 mg, Sugar 7.2 g
MEDITERRANEAN DIET OLIVE OIL PASTA
Super delicious Mediterranean Diet olive oil pasta recipe.
Provided by david
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat olive oil in a pan.
- Sautee garlic and red pepper flakes until aromatic.
- Add bell pepper, tomatoes, olives, and red onions. Stir briefly.
- Add the lemon juice.
- Toss in the pasta and chopped parsley.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 290 kcal, Carbohydrate 34 g, Protein 7 g, Fat 16 g, SaturatedFat 2 g, Sodium 141 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
MEDITERRANEAN PASTA (15 MINUTES)
Mediterranean Pasta made in just 15 minutes with whole wheat noodles tossed in a creamy feta sauce with Mediterranean veggies. It makes one of those easy dinners that your whole family will love!
Provided by Denise Browning
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Boil the pasta: Bring a large pot of salted water with a hint of olive oil to a boil. Add pasta and cook until al dente, following the time stated on the package. Right before draining, remove 1 cup of the pasta cooking water and reserve. Drain pasta!
- Sauté the garlic and herbs: Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, dried herbs, salt, and pepper to taste and cook for about 1 minute, stirring now and then. If you'd like to add a kick to this pasta, sauté a pinch of red pepper flakes along with the other ingredients.
- Make the sauce: Add cream cheese, feta cheese, and heavy cream, mixing until the cheese melts and creates a sauce. For extra flavor, squeeze the juice of half lemon if you want. Add the pasta water and then toss the pasta until evenly coated.
- Add the veggies: Finish the Mediterranean pasta by adding tomatoes, olives, and quartered artichokes. Cook for a minute to warm them through. Garnish with parsley, feta, and/or Parmesan cheese.
Nutrition Facts : Calories 660 kcal, Carbohydrate 66 g, Protein 20 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 116 mg, Sodium 830 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
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EASY OLIVE OIL MEDITERRANEAN PASTA - 12 TOMATOES
From 12tomatoes.com
4.7/5 (45)Servings 4Cuisine MediterraneanCategory Dinner
- When pasta is almost cooked, heat olive oil in a large cast iron skillet over medium heat. Lower heat and add garlic along with a pinch of salt. Cook for a few seconds, stirring frequently.
- Add spinach, tomatoes, and green onion and cook until just warmed through, about 30 seconds.
- Pour over drained pasta and toss to coat. Add artichokes, olives, feta, pine nuts, lemon zest, basil, red pepper flake, and salt and pepper and toss once more. Enjoy!
MEDITERRANEAN PASTA RECIPE (GLUTEN FREE) - OLIVIA'S CUISINE
From oliviascuisine.com
Reviews 2Category Main CoursesCuisine MediterraneanTotal Time 15 mins
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Then, drain and return to the pot. Reserve.
- While the pasta cooks, heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté for about a minute, until fragrant, being careful not to burn it.
- Add the diced eggplant, zucchini and cherry tomatoes. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Season with salt and pepper.
MEDITERRANEAN GARLIC AND OLIVE OIL PASTA - YOUR HOME, …
From yourhomemadehealthy.com
5/5 (2)Total Time 30 minsCategory Lunch, Main CourseCalories 394 per serving
- Boil the pasta in a separate pot, according to the package instructions. Stop cooking a minute or so before the package says, so that it doesn’t become mushy when you cook it again in olive oil.
- In a large high sided skillet, combine olive oil, garlic, shallots, and tomatoes over medium heat. If the garlic starts to turn brown, adjust the heat to medium low to prevent it from burning.
- Cook the garlic, shallots, and tomatoes in the oil for a minute until the shallots start to soften and the tomatoes break down.
MEDITERRANEAN SARDINE PASTA WITH LEMON, CAPERS AND CHILI ...
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4.7/5 (50)Calories 404 per servingCategory Main Course
- Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don't let them burn!).Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.
- When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta.When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.
- Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.
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4.7/5 (227)Category DinnerCuisine Italian, MediterraneanCalories 513 per serving
- Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
- In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
- Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
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From acedarspoon.com
4.5/5 (28)Category PastaCuisine MediterraneanTotal Time 25 mins
- Using a large pot bring water to a boil and add 1 Tablespoon of salt to it. Cook the pasta according to the package until al dente. Drain the water from the pasta.
- In a medium mixing bowl whisk together the olive oil, lemon juice, lemon zest, oregano and salt and pepper. Set aside.
- Heat a skillet over medium heat and add 2 Tablespoons olive oil. Add the garlic and 1/2 teaspoon salt and crushed red pepper {optional}. Sauté for 2 minutes. Add the tomatoes and continue to sauté until the tomatoes begin to pop open and break down a bit.
LEMON PEPPER MEDITERRANEAN PASTA - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 20 minsCategory Main Course, Main DishCalories 423 per serving
- Bring 2 quarts of water to boil. Add 1 teaspoon of salt and pasta noodles. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander. Immediately toss with 1 tablespoon of olive oil and set aside.
- Add one tablespoon of olive oil to a large skillet and heat over medium-low. Add garlic and tomatoes sauté for 1-2 minutes, until the garlic is fragrant and the tomatoes begin to break down. Stir in artichoke hearts, olives, sun-dried tomatoes, and pine nuts. Cook for one more minute until the vegetables are heated through and pine nuts are slightly browned. Stir in the cooked pasta.
- Remove from heat and add lemon juice, the remaining one tablespoon olive oil, and fresh basil. Season with salt, pepper, red pepper flakes, and vegan parmesan, if using. Taste and adjust seasonings. Serve immediately.
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Ratings 13Calories 390 per servingCategory Dinner, Main Course
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Prior to draining, remove 1 cup of pasta cooking water; set aside. Drain pasta, and add back to pot.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Once hot, add tomatoes and onion; cook 6 to 8 minutes, until the tomatoes burst and onion softens. Add garlic, oregano, fennel seeds, and red pepper flakes; cook 2 minutes, until aromatic. Add spinach; cook 1 to 2 minutes, stirring constantly, until wilted. Stir in lemon juice, rosemary, salt, and pepper.
- Pour tomato mixture into pot with cooked pasta, and slowly stream in 1 cup reserved pasta cooking water, tossing constantly with a set of tongs. Continue tossing until a light sauce comes together and clings to the pasta. Stir in feta cheese and olives.Divide pasta evenly into 6 bowls, and top with additional herbs and/or cheese, if desired.
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- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
- Add the sliced bell peppers and saute until they are a little browned around the edges, about 5 minutes.
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