Greek Chicken Pasta

I think an addiction to cookbooks is something all foodies share…Not just cookbooks, but any book that has recipes in it…I was at the doctor’s office and was reading a magazine there, saw the recipe for ‘Greek chicken pasta’ in it – that used some of my favorite ingredients: artichokes, sun dried tomatoes, kalamata olives and feta cheese. I literally memorized the recipe, so that I could come home and try it. I forgot part of the recipe(so much for memorizing..)and tried searching for it online. Found the source, and here is my adaptation of the original recipe.

Since my husband and brother both eat chicken, I have retained the chicken in the recipe, after reserving some as a vegetarian version for me. See Notes section below for details.

Ingredients:
6 servings
1 package whole grain penne pasta
2 tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 tsp red pepper flakes(optional)
1 tbsp whole wheat flour
1/2 cup chicken broth(subst. veg broth or just water)
3 cups cubed rotisserie chicken
1 10 oz package frozen artichoke hearts, thawed
1/2 cup crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/3 cup sliced pitted olives(I’ve used Kalamata olives)
2 tsp dried parsley
salt is optional

Directions
Cook pasta according until al dente in plenty of salted water.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic and red pepper flakes, let it infuse the oil. Add the onion, cook until soft and translucent. Add the whole wheat flour, mix it into the oil, onion mixture. Let it cook a bit. Slowly drizzle in the broth. Let it thicken for a while. Add the artichokes, sun dried tomatoes and olives. (** See notes below for vegetarian option)

Add the chicken and stir well to coat in the sauce. Add the pasta. Stir well, top with the feta and parsley.

Verdict: This pasta is testament to the healthy Mediterranean cuisine and for the balance of flavors. There is tart from the tomatoes, salt from the olives and feta cheese and ‘hearty’ comes from the artichoke hearts and the chicken. Whole grain pasta makes it very filling. A light pasta dish with no cream, cheese, milk or a tomatoey sauce.

Notes:

  • To make this vegetarian, just omit the chicken. You can stir in some baby spinach to add some green.
  • To make a vegetarian version while making the chicken version, spoon some of the sauce mixture into a seperate bowl and stir in the pasta in it. Top with parsley and feta. In the remaining sauce, add the chicken and the remaining pasta. Proceed as directed above.
  • I’ve used frozen artichokes, in the idea of reducing the sodium content in the recipe. i.e. sodium found in canned artichokes.
  • To make this even more healthy, use sun dried tomatoes NOT packed in oil, soak in water to bloom, chop and use. You can even use the water used for soaking for the sauce, in place of the broth.

Sending this to ‘Around the World: Italian’ event series by Reshmi and to ‘Favorite Recipes – Pasta/Noodles’ event.

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5 Comments

  1. What a lovely dish – I’m torn between the chicken and the vegetarian versions myself. Thanks for sharing with Presto Pasta Nights.

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