Print Options:

Greek Chicken Pasta by Mina Goodman, RDN

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

This pasta dish is packed with healthful nutrients and tastes great. A perfect dish for entertaining and quick and easy enough to prepare on days that your time is limited. The best part is that it's a complete meal and makes great leftovers.

Greek Chicken Pasta

 16 oz package whole wheat penne pasta
 ½ cup chopped red onion
 1 tbsp olive oil
 2 cloves garliccrushed
 1 lb boneless skinless chicken breastcut into bite size pieces
 1 large tomatochopped
 1 medium cucumber chopped
 2 cups broccoli florets
 ½ cup low fat feta cheesecrumbled
 2 tbsp fresh lemon juice
 2 tsp dried oregano
 Celtic sea saltto taste
 fresh cracked black pepperto taste
 2 tbsp fresh parsleychopped for garnish
 2 lemonswedged for garnish
1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8-10 Minutes; drain and set aside.

2

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5-6 Minutes. Add broccoli florets and cook for another 3-5 minutes.

3

Reduce heat to medium-low; add tomato, cucumber, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, pour onto a platter and garnish with lemon wedges and fresh parsley.

Nutrition Facts

Servings 6