Lemon Chicken Feta Pasta Recipes
LEMON FETA CHICKEN
This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GREEK PENNE AND CHICKEN
This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
Provided by Jennifer
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g
PASTA WITH CHICKEN, TOMATO, AND FETA
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.
- Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- 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 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, 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, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
LEMON-FETA ANGEL HAIR
Serve this simple pasta side with any light chicken or fish dish, or, for an easy entree, toss it with asparagus and chopped cooked chicken or shrimp. -Melissa Just, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat.
Nutrition Facts : Calories 344 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 569mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
LEMON CHICKEN FETA PASTA
Steps:
- marinate the chicken breasts in juice from one lemon, 2 tablespoons of EVOO, salt and pepper for an hour. clean up green onions and de-stem tomatoes then toss with olive oil, salt and pepper. Grill chicken until done then let it rest. Grill tomatoes and green onions in grill basket until softened. Crumble feta. Chop most of the bunch of parsley. Cook pasta, just after draining, still in strainer, pour juice from one lemon over and toss. Cut chicken to bite size pieces. Cut tomatoes and slice green onions. Combine all ingredients. Season with salt, pepper and EVOO.
More about "lemon chicken feta pasta recipes"
BAKED FETA PASTA WITH LEMON PEPPER CHICKEN | EAT LOVE …
From eatlovenamaste.com
Cuisine Italian-InspiredCategory EntreeServings 6Total Time 50 mins
- Make the yummy sauce: Preheat oven to 400 degrees F. Add tomatoes, broccolini, garlic, shallot to a 9 x 13-inch baking pan and toss together with the seasoning and olive oil. Place the block of feta cheese in the center and then bake for about 30-35 minutes until the tomatoes have burst and are nice and juicy.
- Make the pasta:Spiralize the zucchini and yellow squash into spaghetti noodles and cook them in salted boiling water to make the noodles tender. This process takes about 5 minutes. Drain and rinse with cold water and set aside.
- Make the Lemon Pepper Chicken:Marinate 2 chicken breasts in 2 tbsp of olive oil, 2 tbsp of lemon juice, 1 tsp of lemon zest, 2 tsp of black pepper, and 1 tsp of salt for about 25 minutes.Transfer marinated chicken to a pan over medium heat and cook on 1 side for about 7 minutes and flip to continue cooking until doneness (about 5-7 minutes, depending on the size of the chicken breast). Remove from the pan and shred with two forks and then transfer back to the pan to soak up any remaining juice.
- Putting it all together:Once the tomatoes have burst and become juicy, mix everything together to make the yummy sauce. Add in the shredded lemon pepper chicken and the cooked zucchini noodles and toss to combine.
LEMON SPAGHETTI WITH FETA, PARMESAN AND BASIL RECIPE ...
From delish.com
5/5 (2)Category DinnerServings 4Total Time 20 mins
LINGUINE WITH LEMON, FETA AND BASIL RECIPE — THE MOM 100
From themom100.com
Cuisine Italian, MediterraneanCategory Main CourseServings 6Total Time 27 mins
- Bring a large pot of salted water to a boil, then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta.
- Return the pasta to the pot and add the olive oil, Immediately return the pasta to the pot and add the olive oil, Parmesan, lemon zest and juice, basil, about 3/4 of the crumbled feta, and half of the cooking water. Toss to combine, add salt and pepper to taste, and toss again. If it’s a bit dry and can use a touch more salt, and some or all of the remaining cooking water.
CHICKEN FREEKEH SKILLET WITH WARM FETA-LEMON RELISH RECIPE ...
From foodandwine.com
4/5 (1)Category Meat & Poultry Recipes, Chicken RecipesServings 4Total Time 35 mins
- Heat a large skillet over medium-high. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Add oil to pan; swirl to coat. Add chicken, smooth side down. Cook until nicely browned, 5 to 6 minutes. Flip chicken, and cook 2 minutes. Remove chicken from pan (chicken will not be done).
- Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections.
LEMON FETA PASTA WITH BROCCOLI AND ASPARAGUS - THE SECRET ...
From thesecretingredientis.com
4.5/5 (30)Category PastaServings 4Total Time 30 mins
- In a large nonstick skillet, cook chicken sausage until cooked through over medium high heat. I use the chicken sausage links and chop it all up once cooked. Set aside.
- Clean out the skillet and add two tablespoons of olive oil to it Add the chopped asparagus and broccoli to the skillet and season with salt, pepper, red pepper flakes, and one clove of minced garlic to the skillet. Cook 3-4 minutes, tossing the vegetables frequently, until crips. Remove from heat and set aside.
- Cook pasta according to package directions, until 1-2 minutes less cooking time to make it al dente. Reserve 1/4 cup of pasta water and set aside.
GREEK CHICKEN WITH LEMON AND FETA - POSH PLATE
From poshplate.us
Reviews 1Category DinnerCuisine Greek-InspiredTotal Time 55 mins
- In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices. Give a mix until well-combines and emulsified. Set aside 1/4 cup of the marinade for later.
- Then, add the chicken to the remaining marinade. Toss with tongs to ensure each cutlet is fully coated. Cover with saran wrap and place into the fridge for thirty minutes.
- When ready, heat a nonstick skillet over medium-high heat. Once heated, drizzle in olive oil and place the chicken into the pan. Sear until the bottom is nicely golden brown. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.
- Finally, transfer the chicken to a serving plate. Drizzle the remaining marinade over the chicken. Sprinkle the top with fresh chopped parsley and feta cheese.
ROASTED BROCCOLI PASTA WITH LEMON AND FETA - BUDGET BYTES
From budgetbytes.com
5/5 (18)Calories 346 per serving
- Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning.
- While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander.
CHICKEN FETA SPINACH PASTA • SALT & LAVENDER
From saltandlavender.com
5/5 (4)Total Time 25 minsCategory Main CourseCalories 454 per serving
- Prep your chicken. Add it to a skillet, along with the olive oil, dried oregano, and garlic powder. Cook over medium-high heat for 5-7 minutes, stirring often. Chicken should be close to cooked. Take chicken out of pan and set aside.
- Add the chicken broth, Dijon mustard, and lemon juice to the pan. Stir until the mustard has dissolved. Let it simmer for about a minute.
- Add the tomatoes and cook for 4-5 minutes, stirring occasionally. They should be falling apart and making a nice tomato sauce.
GREEK LEMON CHICKEN WITH FETA CHEESE • FREUTCAKE
From freutcake.com
5/5 (1)Total Time 1 hr 15 minsCategory ChickenCalories 427 per serving
- In a large mixing bowl combine chicken breasts, lemon zest,lemon juice, olive oil, minced garlic, and chopped oregano. Season with salt and pepper (I used about 1-2 teaspoons kosher salt and a good amount of freshground pepper.)
- Mix well to coat all of the chicken and let sit in thefridge to marinate for 30 minutes if you have the time! If not, no problem the chicken will still taste amazing without marinating time.
FETA BASIL LEMON CHICKEN RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 214 per serving
- Butterfly the chicken breasts, by cutting a pocket horizontally three-quarters of the way through the thickest side of each chicken breast; set aside.
- In a small mixing bowl, combine the cream cheese, feta, lemon zest and juice, garlic and basil. Mix well.
- Fill each chicken breast with half of the cheese mixture. Close the breast around the cheese mixture and secure with toothpicks, if needed. Smear any extra filling over the outside of the chicken and season with salt and pepper, to taste.
AMAZING LEMON BACON CHICKEN PASTA - CREATIONS BY KARA
From creationsbykara.com
5/5 (1)Total Time 40 minsCategory Main DishCalories 343 per serving
- Cook your pasta in salted boiling water while you prepare the chicken. Drain, but reserve 1/4 cup of the water.
- Sprinkle salt, pepper, and rosemary on both sides of each chicken breast. Grill or cook in a skillet with a small amount of oil for 7-8 minutes on the first side.
- Zest the lemon, then juice it. Combine one tablespoon of the lemon juice with the honey. Brush over the tops of the chicken, then flip it, then brush on the remaining sauce. Cook till chicken juices run clear. Set aside chicken and any sauce left in the skillet.
- Melt the butter in a large skillet. (I used the same one I cooked the chicken in.) Add the garlic and saute for 2-3 minutes. Add the bacon bits and lemon zest. Stir in the cream and the cooked pasta. Add remaining lemon juice to taste. If the sauce is too thick, add a few tablespoons of the reserved pasta water. Stir in the parmesan cheese and cook till melted.
20-MINUTE CREAMY LEMON-FETA SKILLET CHICKEN RECIPE ...
From eatingwell.com
Total Time 20 minsCalories 302 per serving
LEMON FETA CHICKEN RECIPE ONLY 5 INGREDIENTS VOTED BEST ...
From thehealthycookingblog.com
Servings 8Estimated Reading Time 4 mins
PASTA WITH LEMON & FETA - LIMONEIRA
From limoneira.com
Cuisine American, EuropeanCategory Main Course, Main DishServings 2
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