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Greek pasta with chicken strips, kalamata olives, artichoke hearts, and crumbled feta cheese in a large skillet

Greek Pasta with Chicken (and Zoodles)

A bold and healthy Mediterranean dinner with seared chicken strips, artichoke hearts, kalamata olives, sun-dried tomatoes, and feta. Ready in 30 minutes and served over pasta or zoodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil for the chicken
  • 2 large chicken breasts sliced into strips, patted dry
  • 1/2 tsp kosher salt for the chicken
  • black pepper to taste
  • 1/2 tsp garlic powder
  • 1 large red bell pepper sliced into 1-2 inch pieces
  • 1 red onion sliced into 1-2 inch pieces
  • 1 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1 tsp salt for the veggie saute
  • 1 tbsp garlic smashed and minced
  • 1 14 oz can diced tomatoes fire roasted recommended
  • 1/4 cup sun-dried tomatoes chopped
  • 1 14 oz jar marinated artichoke hearts drained
  • 3/4 cup kalamata olives sliced
  • 2 tbsp red wine vinegar added at the end
  • 1/2 to 1 cup feta cheese crumbled
  • 8-16 oz dry pasta OR 4 medium zucchini spiralized into zoodles

Equipment

  • 12-inch skillet
  • Tongs
  • Large pot for pasta
  • Spiralizer for zoodles

Method
 

  1. Slice the chicken breasts into strips and pat completely dry with paper towels. Season both sides with 1/2 tsp salt, black pepper, and 1/2 tsp garlic powder.
  2. Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat. Once hot and shimmery, add half the chicken strips with space between each piece. Sear for 1-2 minutes per side until golden brown and cooked through. Remove and keep warm in the oven at 170 degrees F. Repeat with remaining chicken.
  3. If making pasta, start boiling water now. If making zoodles, spiralize your zucchini. Plan for about 1 medium zucchini per person.
  4. In the same skillet, add a touch more olive oil if needed. Keep heat at medium-high and add the sliced bell pepper and red onion. Season with oregano, thyme, basil, salt, and black pepper. Saute for 3-5 minutes until softened.
  5. Add the minced garlic and stir constantly for 1 minute until fragrant. Do not let it burn or it will turn bitter.
  6. Pour in the diced tomatoes and chopped sun-dried tomatoes. Reduce heat to a low simmer and cook for 3-5 minutes.
  7. Drain the artichoke hearts and chop any large ones. Add the artichoke hearts and kalamata olives. Stir until heated through, then remove from heat.
  8. Return the cooked chicken to the pan. Drizzle with 2 tbsp red wine vinegar and top generously with crumbled feta cheese. Serve immediately over warm pasta or zoodles.

Notes

Fire roasted diced tomatoes add extra depth. Zoodles can be cooked separately in a dry pan over medium-high heat for 2-3 minutes, or added raw to the skillet with the artichokes and olives. Store leftovers in the fridge for up to 3 days, keeping pasta or zoodles separate from the chicken and veggie mixture.