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Greek Pasta with Chicken (and Zoodles)

Seared chicken strips paired with a bold Mediterranean veggie saute of red bell pepper, red onion, fire roasted tomatoes, artichokes, and Kalamata olives, finished with feta and red wine vinegar. Serve over pasta or zoodles in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil for searing chicken
  • 2 large chicken breasts sliced into strips
  • 0.5 tsp kosher salt for chicken
  • 0.5 tsp garlic powder for chicken
  • 1 large red bell pepper sliced into 1 to 2 inch pieces
  • 1 red onion sliced into 1 to 2 inch pieces
  • 1 tbsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp dried basil
  • 1 tsp salt for vegetables
  • 1 tbsp garlic smashed and minced
  • 14 oz canned diced tomatoes fire roasted recommended, 1 can
  • 0.25 cup sun dried tomatoes chopped
  • 14 oz marinated artichoke hearts 1 jar, drained
  • 0.75 cup Kalamata olives sliced
  • 2 tbsp red wine vinegar for finishing
  • 0.75 cup feta cheese crumbled, 1/2 to 1 cup to taste
  • 10 oz dry pasta or 4 medium zucchini spiralized into zoodles

Equipment

  • 12-inch skillet
  • Large pot for pasta
  • Spiralizer (for zoodles option)
  • Tongs
  • Paper towels

Method
 

  1. Slice chicken breasts into strips and pat dry. Season with 1/2 tsp salt, black pepper, and 1/2 tsp garlic powder.
  2. Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add half the chicken strips with space between each. Sear 1 to 2 minutes per side until golden and cooked through. Remove and keep warm. Repeat with remaining chicken.
  3. Start boiling water for pasta now, or spiralize zucchini into zoodles.
  4. Add more oil to the same pan if needed. Keep heat at medium-high. Add red bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute 3 to 5 minutes until softened.
  5. Add minced garlic and saute 1 minute until fragrant.
  6. Add diced tomatoes and sun dried tomatoes. Reduce to a low simmer and cook 3 to 5 minutes until sauce thickens slightly.
  7. Add drained artichoke hearts and Kalamata olives. Stir until heated through, then remove from heat.
  8. Return chicken to the pan. Drizzle with 2 tbsp red wine vinegar. Top with crumbled feta. Serve over warm pasta or warm zoodles.

Notes

Sear chicken in batches to ensure browning, not steaming. Fire roasted tomatoes add more depth than plain diced tomatoes. To make vegetarian, skip the chicken. Marinated artichoke hearts provide better flavor than plain canned. Leftovers keep refrigerated for up to 4 days. Store sauce separately from pasta for best texture.