posted by Phileos EVOO on January 29, 2024
The Mediterranean Chicken Pasta dish combines elements of the culinary tradition from both Italy and Greece.
The type of pasta recommended for this recipe is the Italian fettuccine, a flat, thick pasta similar to the more popular Italian tagliatelle, and also resembling the smaller, Greek hylopites pasta, which was traditionally cooked with home-bred chicken in the past.
The protein from the chicken will make our pasta meal more filling, flavorful and nutritious.
For the final flavor boost and even more health benefits, we mix Mediterranean herbs and spices, such as clove, parsley and garlic, each of which comes packed with its own naturally deriving vitamins and minerals.
Olives and Phileos Premium Extra Virgin Olive Oil, known for their anti-oxidant properties, are another perfect match to the Mediterranean identity of the recipe.
Ingredients:
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4 cups cooked fettuccine noodles (from 8 oz uncooked pasta)
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1 package sliced chicken fillets
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1/2 cup Phileos Extra Virgin Olive Oil
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3 cloves garlic, minced
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1/2 tsp sea salt
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freshly ground pepper, to taste
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2 tbsp chopped parsley
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1 lemon (zested)
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1/2 cup black olives pitted
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1 ½ cups water, plus more as needed
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1 pound red lentils (2 cups), picked over and rinsed
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5 ounces spinach, coarsely chopped
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1 teaspoon kosher salt
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1 teaspoon ground pepper
- 1/2 cup pitted black olives
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1/2 cup crumbled feta
Directions:
Step 1: Cook the fettuccine noodles according to package instructions. Reserve 1/4 cup of pasta water before draining the noodles.
Step 2: Heat the sliced chicken fillets in a small skillet over medium heat until warmed through, about 3-4 minutes.
Step 3: In a large cold sauté pan, add the Phileos olive oil, garlic, salt, and pepper. Heat the pan over medium-low heat until the garlic is fragrant and sizzling, about 3 minutes.Refrigerate for up to 3 days or freeze for up to 3 months.
Step 4: Remove from heat, add the cooked pasta and reserved pasta water, and toss well to coat.
Step 5: Add the warmed sliced chicken fillets, chopped parsley, lemon zest, olives, and crumbled feta to the pan and toss again to combine.
Step 6: Serve hot, garnishing with additional parsley and feta if desired.
Enjoy!