Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Gremolata olive oil ·
Meat and Poultry ·
Parmesan Spice blend ·
Potatoes Pastas and Grains ·
Greek Chicken Pasta
Greek Chicken Pasta
30 minutes
Meat and Poultry
Ingredients
- 1 lb penne pasta
- Kosher salt
- 2 tablespoons Fustini's Gremolata olive oil, divided
- 3/4 lb boneless chicken breast, cut into 2" pieces
- freshly ground black pepper
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 3/4 cup half and half
- 1 8-oz cream cheese
- 1/2 cup crumbled feta
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 1 teaspoon lemon zest
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup pitted kalamata olives, halved
- 1 cucumber, chopped
- 1/4 cup chopped fresh dill
- 1 -2 teaspoons Fustini's Parmesan spice blend
- chopped fresh parsley, for serving
Directions
- In a large pot of salted boiling water, cook pasta according to package directions. Drain, reserve 1 cup of pasta water and set aside.
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Season chicken with salt, pepper, oregano and add to the skillet. Cook until the chicken is golden and cooked through. Remove chicken from skillet and let rest for 5 minutes.
- To the same skillet, add remaining olive oil. Stir in garlic and cook until fragrant. Add vinegar to scrape up bits from the bottom of the pan. Add in half and half, cream cheese and crumbled feta. Cook stirring occasionally until the cheeses have melted. Add lemon zest, Parmesan spice blend and salt and pepper to taste.
- Return the chicken to the skillet with cooked pasta. Turn off the heat and add tomatoes, olives, cucumber and dill. Toss until all is evenly coated. Garnish with parsley before serving.
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