Grecian Chicken Pasta

Michelle Koletar/Mertz

By
@Mertzie

I love making pastas & Italian foods, but wanted to mix it up. Found the inspiration for this on another recipe site, but then changed a lot to suit my taste. My son & I loved it! And, this is my own photo of how I made it. Not a lot like the original version I found, but I didn't come up w/ the entire idea on my own so always like to mention that. :)


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

35 Min

Ingredients

7 oz
mafalda pasta (about 1/2 box)
3
chicken breasts, boneless & skinless
14 oz
can diced tomatoes with basil & onion (or fresh tomatoes)
1/2
bag baby spinach, torn in large pieces
6 1/2 oz
jar, artichokes, drained & chopped
1/2 jar(s)
kalamata (greek) olives, pitted, if possible
1/2 c
feta cheese, crumbled
greek dressing, greek seasoning or rosemary
5 slice
bacon, fried crisp & crumbled

Directions Step-By-Step

1
Marinate chicken breasts, cut in bite sized chunks, in Greek style salad dressing in fridge for about one hour. (Or more, if you want).
2
Fry bacon until crisp. Reserve about 1 TBS of grease. Discard marinade from chicken & fry in bacon grease until getting golden. Sprinkle in bacon.
3
Add tomatoes and about 1 TBS of Greek seasoning. Add a splash of white wine. Simmer for about 25 minutes.
4
Meanwhile, cook pasta to directions to al dente. Drain & toss lightly w/ Greek salad dressing or olive oil.
5
After chicken simmers w/ tomatoes, add about 1/2 bag of baby spinach, torn in large leaves. Add drained, chopped artichokes. Stir well. Add about 1/2 of the feta, stir, & then mix in pasta. Sprinkle top w/ more feta.

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