Pasta is one of those items that my family was frantic about not being able to eat when I started shifting us to eating more clean. Luckily it hasn’t been as traumatic as they first thought since clean eating and even 21 Day Fix doesn’t mean you cannot eat pasta! Big win for my Italian family! Yesterday was a cold and snowy day with everyone wanting comfort food, which usually means a form of pasta in my house. I love feta cheese and was in the mood for a Greek bean salad I made a while ago. I thought about how I could take that bean recipe and substitute pasta for beans, adjust measurements and add some chicken for a nice pasta dish. Greek Chicken pasta was born and we had a great dinner! You can adjust the amounts of chicken and pasta if you want to make this more protein packed and reduce the amount of pasta. I used a colorful organic vegetable and whole wheat pasta I had on hand, which made this dish even more festive. The one thing I really like about this dish is you can also serve it at room temperature or chilled which would make a great summer pasta salad. This recipe will definitely be a regular in my house!
Greek Chicken Pasta
4 cups of cooked organic whole wheat or vegetable pasta
1 medium onion, chopped
2 cloves of garlic, minced
2 large organic chicken breasts, cubed
1 small jar of artichoke hearts, drained and chopped
1 – 4 oz container of crumbled feta cheese
1/2 cup sun-dried tomatoes, drained and chopped (packed in water or dried – follow directions to reconstitute)
1/3 cup sliced pitted Greek olives
1 cup of reserved pasta water or you can use chicken broth
1/2 fresh lemon
2 tablespoons minced fresh parsley
Greek seasoning (click to see recipe to make your own clean seasoning blend!)
In a large skillet spray with nonstick spray and add chicken. Season with Greek seasoning liberally. Add chopped onions and garlic. Cook until chicken is cooked through. Add pasta water (or broth) and squeeze the juice from the half of lemon. Stir and cook for 5 minutes. Reduce heat to low and stir in the pasta, artichoke hearts, cheese, sun dried tomatoes, parsley and olives. Cook until all heated through and blended. Salt and pepper to taste if needed. I would wait until end to add any salt because the cheese, tomatoes and artichokes can be on the salty side. You can also sprinkle a little more Greek seasoning at the end if you would like.
21 Day Fix: 1 serving is about 1.5 cups = 2 YELLOW, 1 BLUE, 1 RED