Mediterranean Pasta with Chicken knows the way to my heart 🙂
Give me ALL the feta, olives, marinated artichokes…basically any Mediterranean ingredient.
And I am one happy girl.
Pair all of this goodness with PASTA, and I go from happy to extremely overjoyed.
Simplifying my life a bit by using store bought Greek salad dressing.
This will be used to marinate the chicken and is also the sauce for the pasta.
Here’s how to make Mediterranean Pasta with Chicken
Put 1 1/2 pounds thin cut chicken breasts in a gallon size plastic bag.
Add 3/4 cup of the Greek salad dressing and some kosher salt and pepper.
Massage the bag and marinate in the fridge overnight.
If you don’t have that long to marinate, at least and hour should be good.
When ready to prepare this fabulous meal, preheat the grill to medium high heat.
And grill the chicken 3 to 5 minutes per side, depending of course on how thin or thick the chicken is.
Also, all grills are a little different.
Once the chicken is grilled and resting you can make the pasta.
Boil the pasta according to the package directions in salted water.
Drain the pasta water once cooked and put the pasta right back into the same pot.
This just makes for easier cleanup.
To the cooked pasta in the pot add kalamata olives, marinated artichokes, sun dried tomatoes, feta cheese, and the rest of the bottle of Greek dressing.
Toss with tongs until evenly combined.
Top the pasta with some sliced chicken, more feta cheese (because everything is betta with feta), toasted pine nuts, and basil.
Mediterranean Pasta with Chicken had everyone in my family silent at dinner, except for the occasional “Mmmmmmm” AND “Oh this is SO good” 🙂
It does make a ton, so good news…reheated for lunches the next day was just as good if not better than the night we had this.
So you can enjoy it twice!
Even more recipes like Mediterranean Pasta with Chicken to try…
Mediterranean Pasta with Chicken
Mediterranean Pasta with Chicken has a greek dressing tossed with pasta and yummy Mediterranean ingredients like olives and feta cheese
- 1 1/2 pounds thin cut chicken breasts
- 1 16 oz bottle Greek salad dressing
- kosher salt, pepper
- 1 pound angel hair pasta (or pasta of choice)
- 1 12 oz jar marinated artichokes drained
- 1 8 oz jar sun dried tomatoes drained
- 1 6 oz jar pitted kalamata olives drained
- 8 oz crumbled feta cheese
- 1 2.5 oz bag toasted pine nuts
- fresh basil
Put the chicken in a gallon size plastic bag with 3/4 cup of the greek dressing, kosher salt, and pepper. Massage the bag until evenly mixed and marinate in the fridge at least an hour or overnight.
Set the grill to medium high. Grill the chicken 3 to 5 minutes per side, depending how thin the chicken breasts are.
As the chicken rests, make the pasta according to the package directions. Drain the pasta and add it right back into the same pot you cooked it in. Add the rest of the bottle of greek dressing, artichokes, sun dried tomatoes, kalamata olives, and half of the feta. Toss until evenly mixed.
Serve the chicken over the pasta and sprinkle the remaining feta, pine nuts, and basil over top.