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Greek Pasta with Chicken (and Zoodles)

Serves 4-5     adjust servings

This Greek Pasta with Chicken can also be made with zoodles for a healthy twist! Chicken is seared and paired with a stovetop veggie saute: tomatoes, red bell peppers, artichokes and kalamata olives. It is super healthy and incredibly delicious! This weeknight dinner recipe is done in 30 minutes!

Ingredients

For the chicken

  • 1 tablespoon olive oil
  • 2 large chicken breasts
  • 1/2 teaspoon kosher salt
  • black pepper to taste
  • 1/2 teaspoon garlic powder

For the Greek veggie saute

  • 1 large red bell pepper, sliced into 1-2 inch pieces
  • 1 red onion, sliced into 1-2 inch pieces
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • black pepper to taste
  • 1 tablespoon garlic, smashed and minced
  • 1 (14 ounce) can diced tomatoes*
  • 1/4 cup sun dried tomatoes, chopped
  • 1 (14 ounce) jar marinated artichoke hearts, drained
  • 3/4 cup sliced kalamata olives

To serve

  • 2 tablespoons red wine vinegar
  • 1/2 to 1 cup feta cheese, crumbled
  • homemade zoodles or pasta, to serve

Instructions

  1. Prepare the chicken. Slice 2 chicken breasts into strips and pat dry with paper towels. Sprinkle both sides with 1/2 teaspoon salt, black pepper, and 1/2 teaspoon garlic powder.
  2. Heat a 12 inch skillet over medium high heat. Add 1 tablespoon olive oil to the pan and swirl to coat. When it is hot and shimmery, add half of the chicken strips one at a time, with space in between each strip. Do not crowd the chicken or they will not get brown. Sear over medium high heat for about 1-2 minutes, until browned, and then flip each piece with tongs. Cook for another 1-2 minutes until cooked through. Remove from the pan and keep warm (I like to place the chicken on a pan in the oven on the "keep warm" setting, which is 170 degrees F.) 
  3. Repeat with the remaining chicken until it is all cooked. Set aside and keep warm. 
  4. (This is a good time to start boiling water for pasta, or spiralize your zucchini into noodles. 8-10 ounces of dry pasta will be enough for 4-5 people. Plan for 1 zucchini per person.)
  5. Add a bit more olive oil to the pan that you seared the chicken in, if necessary, and keep the burner at medium high heat. Add 1 sliced red bell pepper and 1 sliced red onion. Add 1 tablespoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon basil, 1 teaspoon salt, and black pepper to taste. Saute for 3-5 minutes until soft. 
  6. Add 1 tablespoon minced garlic and saute for 1 minute until fragrant.
  7. Add 1 can diced tomatoes and 1/4 cup drained sundried tomatoes. Reduce the heat to a low simmer and cook for 3-5 minutes. 
  8. Drain the jar of artichoke hearts and chop any that are large, if you want. Add the artichoke hearts and 3/4 cup sliced kalamata olives. Stir until the artichokes and olives are heated through, then remove from heat.
  9. Add the chicken back to the pan and drizzle the whole pan with 2 tablespoons red wine vinegar. Top with 1/2 or 1 cup crumbled feta cheese.
  10. Serve over warm pasta or warm zoodles.** Anywhere from 8-16 ounces of dry pasta will be appropriate for this recipe, depending on how many people you are serving. Less is more, in my opinion. If you are making zoodles, use about 4 medium zucchini. 

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