Sprinkle with feta cheese. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Remove from refrigerator 30 minutes before baking. 1-1/3 cups: 594 calories, 32g fat (10g saturated fat), 68mg cholesterol, 815mg sodium, 45g carbohydrate (4g sugars, 5g fiber), 31g protein. Taste of Home is America's #1 cooking magazine. Ingredients 7 cups low sodium or unsalted chicken stock 2 (10.5-oz) cans condensed cream of chicken soup 1/3 cup fresh lemon juice 1 1/2 teaspoons grated fresh lemon zest 3/4 cup uncooked orzo, pearl couscous or white rice 3 cups diced cooked chicken Dill, for garnishing Instructions Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Transfer to a 13x9-in. Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot). Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. Add the garlic and cook 1 more minute. Step 3 My Greek-inspired pasta is lemony, herby and, thankfully, easy. Bring a large pot of lightly salted water to a boil. Add onion and garlic and cook until softened, about 5 minutes. When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes ahead of time. Add the pasta and cook according to package directions for al dente, adding an extra minute. Place the chicken breasts in a single layer in the bottom. I left out the olives, and my family still loved it. To use, partially thaw in refrigerator overnight. 6 oz Greek Vinaigrette Instructions Boil the pasta according to the package directions. This hearty main dish has great Mediterranean flavor. Aug 5, 2012 - This hearty main dish has great Mediterranean flavor. 1-1/2 cups: 373 calories, 15g fat (3g saturated fat), 47mg cholesterol, 658mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 25g protein. Sprinkle chicken with garlic powder and pepper. Drain the olives. Cut the chicken. Sprinkle with cheeses. Cook the pasta: Al dente according to package instructions. Susan Stetzel, Gainesville, New York Greek Chicken Pasta Ingredients Marinade Juice of 1 Lemon 3 Garlic Cloves, Minced tablespoon Dijon Mustard tablespoon Dried Oregano cup Extra Virgin Olive Oil To the skillet 1 lb. While the chicken cooks, prep your veggies. Taste of Home is America's #1 cooking magazine. Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Dawn Frihauf, Fort Morgan, Colorado, Greek Chicken Penne Recipe photo by Taste of Home. Meanwhile, in a large skillet over medium heat, heat oil. Caesar Salmon with Roasted Tomatoes & Artichokes, 12 Housewarming Party Themes for a Standout Celebration, Everything You Need to Know About the Housewarming Registry Trend, Do Not Sell My Personal Information CA Residents, 1 can (14-1/2 ounces) reduced-sodium chicken broth, 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained, 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces, 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped, Crumbled reduced-fat feta cheese, optional. The Lemon Bowl. Cook pasta according to package directions. 3 Drain pasta, return to pot, and add onion mixture and chicken. Cook pasta according to package directions; drain. Taste of Home is America's #1 cooking magazine. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Meanwhile, in a large pan over medium heat, add enough olive oil to the coat the bottom of the. Season with salt and pepper. Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well. Taste of Home is America's #1 cooking magazine. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Cuisine: Greek Estimated Reading Time: 3 mins 1. Heat olive oil in a large skillet over medium-high heat. Diabetic Exchanges: 3 very lean meat, 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat. Season all sides of the chicken breasts and bake them about 30 minutes at 350 degrees. Cook and stir until tender, 5-7 minutes. Preheat: Preheat oven to 375 degrees. Add the dried pasta and stock to the Instant Pot. 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces 1/2 cup white wine or water 1 garlic clove, minced 1/2 teaspoon dried oregano 4 ounces multigrain thin spaghetti 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped Serving Size: 6-8 servings. Cool unbaked casserole; cover and freeze. Chicken Quinoa Bowls with Balsamic Dressing, Sweet Potato Coconut Pie with Marshmallow Meringue, We Found the Best Black Friday Home Deals for Cleaning and Organizing, Do Not Sell My Personal Information CA Residents, 1 can (14-1/2 ounces) reduced-sodium chicken broth, 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained, 1/2 cup chopped oil-packed sun-dried tomatoes. Powered by Chicory Directions Preheat oven to 350. Stir in spinach, wine, chile flakes, olives, pine nuts, salt, and pepper. Serve with chicken. Add onion and garlic; saute until fragrant, about 2 minutes. Heat olive oil in a large skillet over medium-high heat. Mix. Cook and stir until spinach is wilted, 2-3 minutes. Drain and either butter or drizzle with a little olive oil. Transfer to a plate and set aside. Step 2 Preheat an outdoor grill for high heat and lightly oil the grate. Add 1 tablespoon olive oil and let it get hot, about 30 seconds. Cook the pasta according to package instructions. Sprinkle lemon zest on top to give it a little extra flair. Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Ingredients: 1 16 oz Package Pasta (any kinds works!) Food Republic. Sprinkle with parsley. 1 lb. In a large skillet, combine the first 6 ingredients; add spaghetti. Quinoa with Sun-Dried Tomatoes, Apples and Scallions. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Heat a large saute pan over medium-low heat. 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 Step 2. Cook the chicken breasts until no longer pink. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165. Radicchio With Granny Smith Apples And Mozzarella. Stir in spinach, wine, chile flakes, olives, pine nuts, salt, and pepper. Drain, rinse & place in a large bowl. Evenly fill the halved pitas with the dressed cucumber and dressed chicken. Taste of Home is America's #1 cooking magazine. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Top with feta cheese. This one-skillet meal combines lean chicken, peppers, olives, and juicy, garlicky tomatoes. Season chicken. Heat olive oil in a large skillet over medium-high heat. If desired, sprinkle with oregano or basil. I left out the olives, and my family still loved it. Add yogurt dressing and stir well to coat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in sugar if using and allow sauce to simmer and reduce until sauce is nice and thick - another 10 minutes if needed. If desired, preheat broiler. 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. Serve chicken with the pasta salad. Cook and stir until heated through, 3-5 minutes. Place chicken pieces in the mixture; cover and marinate in the refrigerator, 8 hours to overnight. Aug 7, 2016 - This hearty main dish has great Mediterranean flavor. Angela Buchanan, Longmont, Colorado Go to Recipe 3 / 35 Grecian Chicken The caper, tomato and olive flavors will whisk you away to the Greek isles. Grill it for about 10 minutes per side. Bake, uncovered, at 350 for 25-30 minutes or until heated through. In the same skillet, cook the onion and garlic until the onion is translucent. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Return spaghetti to saucepan. Cook penne pasta according to the package instructions; drain, and rinse thoroughly with cold water until the noodles are cool to the touch. Add chicken and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through. 1-1/3 cups: 556 calories, 30g fat (12g saturated fat), 111mg cholesterol, 916mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 35g protein. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Susan Stetzel, Gainesville, New York, Greek Chicken Pasta Recipe photo by Taste of Home. Line the bottom of the baking pan with potatoes. Drain and set aside. In a very large bowl, add the chicken, cooked noodles, spinach, cucumber, tomato, and Side Chicken Breast or Chicken Tenderloins (optional) 1 Small Can Chopped Black Olives 1 4 oz Jar of Pimentos 4 oz Feta Cheese Cup Olive Oil 1/4 Cup Mayonnaise 2 Heaping Tbsp + More, Cavender's Greek . Linguine, cooked to package directions 2 tablespoons Extra Virgin Olive Oil Roxanne Chan, Albany, California, Grecian Pasta & Chicken Skillet Recipe photo by Taste of Home. In a large bowl, add the cooked orzo, red onion, black olives, tomatoes, bell pepper, and cucumber. Allergy Free Alaska. Add ingredients to shopping list Directions Step 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Add the dressing and olives to the Instant Pot. Place the brick of cream cheese on top of the chicken. Jan 26, 2013 - This hearty main dish has great Mediterranean flavor. Remove it from the grill once it's fully cooked and let it sit for a few minutes before chopping. While the pasta is boiling, heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Ingredients 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 Raw Apple, Fennel, and Carrot Spiralized Salad. Chop all veggies. Then, set aside to let the pasta cool. Add onion and garlic and cook until softened, about 5 minutes. Creamy Chicken and Mushroom Rice Casserole, Do Not Sell My Personal Information CA Residents, 3-1/3 cups uncooked whole grain spiral or penne pasta, 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained, 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 cans (2-1/4 ounces each) sliced ripe olives, drained, Optional: Chopped fresh oregano or fresh basil. Bake until a thermometer inserted in chicken reads 170- 175 and vegetables are tender, 30-35 minutes. Meanwhile, prepare rice according to package directions. Author: Fit SlowCooker Queen Place chicken in the pot, seasoned side down. Meanwhile, In a large bowl, combine the dressing ingredients. One-Skillet Greek Chicken and Orzo With Tomatoes, Feta, and Tzatziki. Instructions. In a large pot of salted boiling water, cook pasta according to package instructions. baking dish coated with cooking spray. Season the chicken with teaspoon salt, pepper and onion powder, then add it to the pan, and cook for 6 minutes, turning once (add more oil if needed). Susan Stetzel, Gainesville, New York We love a homemade meal at the end of the day. Transfer to a greased 13x9-in. Boneless Skinless Chicken Breasts 8 oz. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. 3. Season the chicken with the salt, pepper and oregano. Greek chicken pasta salad has fresh vegetables, chicken and pasta marinated in a Greek red wine vinaigrette with dill and feta cheese. Heat olive oil in a large skillet over medium-high heat. Cook spaghetti according to package directions. Stir in artichokes, roasted peppers, tomatoes and olives. 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