Ingredients

The following ingredients have 4 Servings
  • 1 pound penne (uncooked, or pasta of your choice)
  • 2 tablespoon olive oil
  • 2 chicken breasts (boneless, skinless)
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 teaspoon oregano (dried)
  • 3 cloves garlic (minced)
  • ¾ cup half and half
  • 8 ounce cream cheese
  • 1 cup feta cheese (crumbled)
  • 2 tablespoon lemon juice
  • 1½ cups cherry tomatoes (halved)
  • ½ cup Kalamata olives (pitted, halved)
  • 1 English cucumber (chopped)
  • ¼ cup dill (fresh, chopped)
  • ¼ cup parsley (fresh, chopped)

Instruction

  • Cook the pasta: Al dente according to package instructions.
  • Brown the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with the salt, pepper and oregano. Add the chicken to the skillet and cook on both sides until golden and cooked through, 6 to 8 minutes per sides. Transfer the chicken to a plate.
  • Form the cheese sauce: If there's no more oil left in the skillet add another tbsp of olive oil. Add the garlic and cook for 30 seconds until aromatic, over medium heat. Add half and half, cream cheese and 1/2 cup of the crumbled feta. Cook while stirring until the cream cheese has melted. Stir in the lemon juice.
  • Combine the dish: Add the cooked pasta, cheese sauce, chicken, cherry tomatoes, kalamata olives, cucumber, and dill to a large bowl and toss everything until well combined.
  • Finish the greek chicken pasta: Garnish with remaining 1/2 cup of Feta and parsley. Serve!