Tuesday, September 8, 2015
Greek Chicken and Pasta
This Greek Chicken Pasta is a healthy, flavorful dish inspired by the Olympian Restaurant on Galveston Island. Featuring Rosemary, Olive Oil, Thyme and more fragrant seasonings, this dinner will please the taste buds and it's an easy week night dinner.
Enjoy my Greek Rosemary Chicken and Pasta!
Ingredients for Greek Chicken Pasta
3 or 4 boneless skinless chicken breast (or thighs) - prepare with salt and pepper
about 1/2 box of Linguini
Preheat oven to 425
1/2 cup olive oil
1/2 cup Canola oil
4 sprigs of Rosemary chopped very finely
3 or sprigs of Thyme chopped finely (or dried thyme to taste)
1 tbl spoon Garlic Powder
1 tbl spoon Oregano
1 tsp Red Pepper flakes
1 tsp salt (or to taste)
pepper to taste
4 Basil Leaves
tbl spn Pesto
tbl spn sun dried tomatoes
Squirt Lime Juice
1/2 cup Parmesan cheese
1/4 cup Feta Cheese
1 diced Roma Tomato
Place everything in a blender (or I use one of those Bullets) and blend very well. Taste and make sure it doesn't need salt.
Place the chicken in a deep pan. Pour half of the Greek sauce over all of the chicken and save the remainder for the pasta. Cover with foil tightly and cook for about 45 minutes to an hour.
When the chicken has about 20 minutes remaining, bring a pot of water to boil and put the linguini (linguine) in the boiling water and cook till just done. Strain pasta and return to the pot but remove from heat.
Add the remaining Greek sauce to the noodles and stir. Add the Parmesan cheese and tomatoes and incorporate well.
Remove the chicken and let cool. Optional: Place the chicken on a hot skillet for a few minutes on each side to add some char. Slice the chicken - serve the pasta on a plate and top with the Feta and Chicken.