Mediterranean Chicken and Pasta

I made this Mediterranean Chicken and Pasta for dinner Saturday night. It’s a real keeper as far as I’m concerned. Both Rod and I really enjoyed it, which doesn’t happen all the time. Especially, when the recipe involves tomatoes, olives and feta cheese – ingredients I love, but Rod, not so much.

Served with a simple green salad, this Mediterranean chicken and pasta was as tasty as it was easy.

Mediterranean Chicken and Pasta

Mediterranean Chicken

I found the recipe as I was flipping through Southern Living: Our Readers Top-Rated Recipesa winner of a cookbook that I don’t use nearly enough.

I was looking for a quick and easy dinner idea that would taste great and wouldn’t require a trip to the grocery store.

Boy, did this Mediterranean Chicken and Pasta deliver!

I made a few modifications to the recipe to accommodate our tastes. The recipe suggests that you add the feta at the end, cover and let it stand for a few minutes. This would be delicious if you like feta cheese. Rod doesn’t. So, I left it out and served it at the table, as a garnish, instead.

I also used an extra can of diced tomatoes since I like my pasta dishes really saucy. Next time I think I’ll use one can of tomatoes and a can of artichoke hearts (drained and roughly chopped.)

Mediterranean Chicken
Prep time
Cook time
Total time
A simple, easy, healthy and delicious Mediterranean chicken and pasta dish your whole family will love.
Serves: 6
  • 1 pound boneless, skinless chicken breast, cut into 1 inch cubes
  • 4 garlic cloves, minced
  • 1 tablespoons olive oil
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • ½ cup kalamata olives, pitted and chopped
  • 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • ⅔ cup feta cheese
  • 8 ounces penne pasta (white or whole wheat)
  1. Bring a large pot of water to boil for cooking the pasta.
  2. While you are waiting for the pasta water to boil, put the oil in a large skillet over medium-high heat. Add the chicken and garlic and cook, stirring occasionally until chicken is done, about 8 minutes. Remove the chicken from the skillet. Add the tomatoes, olives and herbs to the skillet. Reduce heat and simmer, stirring often, for about 8 to 10 minutes, until it thickens slightly.
  3. While the sauce simmers and once the pasta water comes to a boil, slowly add a big handful of salt to the boiling water and then cook the pasta according to the package instructions. When it is done, drain.
  4. Once the sauce has simmered for about 8 to 10 minutes and thickened up, return the chicken to the skillet, stirring to combine. Sprinkle with the feta cheese and remove from the heat. Cover and let stand 5 minutes. Serve immediately over the pasta (or stir the pasta into the chicken mixture and then serve).
Cook's Notes
Nutritional Estimates Per Serving (1/6th of recipe): 333 calories, 10 g fat, 28 g carbs, 2 g fiber, 31 g protein and 8 WW Points+ Value

Variation: Use 1 can diced tomatoes and 1 can artichoke hearts (drained and roughly chopped)


If you liked this Mediterranean Chicken and Pasta you might also like:

Light & Creamy One-Pot Pasta – easy, healthy and delicious – comfort food at it’s finest
Easy Baked Ziti – Pasta, ground turkey and tomato sauce baked together add up to classic comfort food
Italian Sausage & Pasta – a great easy healthy pasta recipe with turkey sausage and vegetables

*PointsPlus® for Mediterranean Chicken and Pasta calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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