Serve sauce over pasta and top with feta. Serves 4-6. Enjoy!
Greek-Style Chicken & Pasta
December 6, 2011 · by Janet Ridgeway ·
When I tried this dish at a restaurant over the Thanksgiving holiday, I knew I wanted to try to recreate it at home. It was that good! And I won’t get to go to the restaurant very often since it’s 8 hours away.
This dish itself is very simple and I recreated it based on what was in the menu description and what I tasted in it. It’s not exactly like what I had but it’s close and my husband loved it.
My husband and I decided to add feta to it even though it wasn’t served with feta in the restaurant. It’s a nice touch though.
2 chicken breasts or equivalent cooked chicken sliced thin
3-4 T. canola oil
2-3 cloves crushed garlic or 1 T. garlic powder
1 box spaghetti
1 28 oz. can crushed tomatoes with basil
1 medium onion, sliced
3-4 cloves garlic, minced
1 T. olive oil
1/2 c. white cooking wine or white wine
Place chicken breasts in ziploc bag with canola oil and crushed garlic or garlic powder. Let marinade for at least 30 minutes.
Preheat oven to 350 degrees.
Bake chicken for 20-30 minutes(based on size/thickness of chicken) until internal temperature of 165 degrees is reached. Let cool and slice thin.
Heat olive oil in pan on medium heat and add minced garlic. Cook for a couple of minutes then add onions, tomatoes, cooking wine and chicken. Allow to cook down and let onions get soft.
Meanwhile, prepare spaghetti according to package directions.
This post linked to:
Filed Under: Menu Planning and Recipes ·