Mediterranean Pasta Recipe With Chicken

MEDITERRANEAN CHICKEN PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
• In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
• In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

MEDITERRANEAN PASTA

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.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook and drain pasta as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Cook sausage in oil until browned. Stir in cooked pasta, frozen peas and pesto. Cook about 5 minutes, stirring occasionally, until heated through.
• Top with cheese and tomato. Cook over medium-low heat about 3 minutes or until cheese is melted.

MEDITERRANEAN BAKED CHICKEN WITH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
• Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
• Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
• Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

MEDITERRANEAN PASTA

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.

MEDITERRANEAN PASTA RECIPE WITH CHICKEN

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!

ONE-POT MEDITERRANEAN CHICKEN & PASTA

Steps:

• Slice zucchini lengthwise and cut across into half moons. Cut tomatoes and red pepper into larger dice. Mince garlic. Set all aside.
• Cut chicken breasts into bite-size pieces (about 1 inch - 2.5 cm each.) Set aside.
• Add olive oil to a large pot set on medium high heat and heat for a minute or two. Add chicken and sauté for approximately 10 minutes until lightly browned. Stir occasionally.
• Add prepared zucchini, tomatoes, red peppers and garlic to the same pot. Sprinkle with basil, oregano, rosemary, sea salt and black pepper. Stir and sauté 5-7 minutes over medium high heat until vegetables are just tender crisp. Leave in pot but remove from heat.
• Meanwhile, bring chicken broth and white wine to a boil in a separate pot over medium high heat. Stir in the pasta and use a spoon to push pasta down so it is submerged in the broth to ensure even cooking. Reduce heat to medium and cook according to package directions and until pasta is just al dente as it will be heated more in the next step. Stir during cooking to prevent pasta from sticking.
• Remove one cup (250 mL) of broth from the pasta pot to a medium bowl and set aside. Stir in cornstarch and whisk until no lumps remain.
• Add pasta with remaining liquid and cornstarch mixture to the chicken and vegetables. Stir and cook over medium heat a few minutes or until sauce thickens.
• To serve, sprinkle with shredded parmesan cheese. Garnish with chopped parsley (optional garnish).

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 CHICKEN AND PASTA

Steps:

• Drain the artichokes reserving the marinade. Cut any large pieces in half and set aside.
• In a large skillet heat the oil over med-high heat. Add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
• Add the reserved marinade, broth and wine; and if using the dried oregano. Bring to a boil, reduce heat and simmer, covered for 10 minutes. Stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however I felt the sauce was to thin and didn't stick well to the pasta).
• Serve with the crumbled feta cheese.
• Great with a salad.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

MEDITERRANEAN CHICKEN PASTA

Steps:

• roast chicken, onion, pepper and garlic clove in oven - drizzle with oil and season (200 deg for around 20 mins) cook pasta when veg cooked: peel garlic and mash tip pasta, pesto and tomatoes into tin and mix crumble cheese over top season and serve

MEDITERRANEAN CHICKEN & PASTA FRITTATA

Steps:

• Preheat the oven to 350°F (175°C).
• Cook pasta according to package directions in plenty of unsalted water until al dente.
• Coat the bottom of a 12-inch (30 cm) deep-dish pie plate with ½ teaspoon (2.5 mL) of olive oil. Arrange the cooked pasta over bottom and scatter with pieces of the goat cheese.
• Blend eggs with the yogurt, chili pepper flakes and oregano until well mixed. Pour the egg mixture over the pasta. Bake frittata in a hot oven on centre rack for 30 minutes or until the frittata is set and lightly browned and a knife inserted into centre comes out clean. Remove from oven.
• While the frittata is baking, prepare the vegetable and chicken topping. Heat remaining olive oil in a non-stick skillet over medium heat. Sauté the diced red onion, minced garlic, sliced mushrooms, red pepper strips and cooked chunks of chicken until vegetables are just softened. Stir in balsamic vinegar, fresh lemon juice and freshly ground pepper. Toss basil with the vegetable mixture. Remove from heat and set aside.
• Mix together tomato, green olives, cumin and plain yogurt in a small serving bowl.
• Spread the cooked vegetables and chicken over the top of the frittata. Sprinkle with the grated Romano cheese. Cut into six wedges. Serve with the yogurt sauce on the side.