Family pleasing Greek flavours come together quickly in this simple yet delicious pasta toss.
Replace the chicken breast with sliced steak or pork tenderloin.
For a meatless version, use drained and rinsed canned chickpeas or cannellini beans and omit the first browning step.
Leftovers also taste great cold and make a great lunch option for school or the office. Simply pack a little extra dressing to moisten before eating.
For the best results, avoid using a salad dressing contains large chunks of feta.
Greek Chicken Penne
1 pkg (500 g)
CATELLI® Penne Rigate
1 cup (250 mL) greek-style or herbed vinaigrette, divided
1 lb (500 g) sliced chicken breast
2 tsp (10 mL) dried oregano leaves
1 red onion, sliced
1 each large red and orange pepper, sliced
1 cup (250 mL) crumbled feta cheese
slivered black olives (optional)
1Cook penne according to package directions.
2Meanwhile, set a large nonstick skillet over medium-high heat. Add 2 tbsp (30 mL) dressing, chicken and oregano; stir-fry until golden and no pink remains. Remove to a plate. Add 2 tbsp (30 mL) additional dressing, onions and peppers to skillet; stir-fry until tender-crisp.
3Add hot cooked penne, chicken and remaining dressing; toss to combine. Sprinkle with feta and olives (if using) to serve.
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