If spring break finds you sitting at home, bored, take a trip to the Greek Isles without ever leaving your kitchen. Learning about other countries through food is a great way to literally get a taste of the culture without spending a lot of time of money.
If you’re extra adventurous, you could visit a different country for breakfast, lunch and dinner and then do it all over every day of the week. If you’re tired of always fixing the same food for family and friends, invite them to come along on this delicious journey.
If you need some inspiration to get you started, below is a Greek pasta dish based on classic Mediterranean flavors like, lemon juice, olive oil, capers, artichoke hearts and more. If you need even more ideas, check out the following recipes.
Find everything needed to make all of today's wonderful recipes at Reasor’s, Whole Foods, Petty’s or Fresh Market.
German Meatballs and Spaetzle
Jamaican Jerk Chicken|
Slow Cooker Boeuf Bourguignon
Greek Pasta
- 1 (16 ounce) package penne pasta
- 1/4 cup olive oil
- 1 cup chopped red onion
- 4 cloves garlic, minced
- 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 (14 ounce) cans artichoke hearts, drained and chopped
- 2 tablespoons capers, drained
- 1.2 cup Kalamata olives, pitted and chopped
- 4 Roma tomatoes, chopped
- 1 cup crumbled feta cheese
- 6 tablespoons chopped fresh parsley
- 1/4 cup lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
Directions
Bring a large pot of water to a boil. Add pasta and a good pinch of salt. Return to a boil and cook pasta until al dente. Drain.
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil. Add onion and garlic; cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 7 minutes.
Reduce heat to medium-low. Add artichoke hearts, capers, olives, tomatoes, feta cheese, parsley, lemon juice, and oregano. Add pasta and cook until heated through, about 3-4 minutes.
Adjust seasoning and serve warm.
Makes 6-8 servings
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