Greekpenne Recipes

"GREEK SALAD" PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

GREEK PENNE

Steps:

• Start cooking pasta in large pot of boiling water.
• In skillet, add 3 tsp olive oil and cook garlic slightly.
• Add pine nuts and cook 2 minutes.
• Stir in spinach and tomatoes and cook 3 minutes.
• In a bowl combine cheeses, add oregano, salt, and pepper.
• When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil.
• Add remaining pasta and drizzle with 1 tsp olive oil.
• Toss well.
• Add spinach mixture to pasta and toss.
• Add cheese mixture and toss.
• Top with parmesan cheese to taste.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
• Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
• Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

GREEK PENNE

Steps:

• Cook pasta according to directions. Drain and set aside.
• In a skillet, add 3 teaspoons of the olive oil and heat gently.
• Add onion, garlic and pine nuts and cook till onions are translucent.
• Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
• Add wine and water. Set aside.
• In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
• Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
• Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
• Heat for about 2 more minutes.
• Serve immediately into plates. Sprinkle with Parmesan cheese.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.