It seems like when I find a recipe source that I like, be it a blog, a cookbook, etc. I sure do use it a lot in a short period of time! The mystery cookbook that appeared on the table at work has been the source of quite a few delicious meals over the past few weeks. I’m not complaining, though! I’m glad to have found some new, yummy recipes. And the Blackened Salmon Kabobs sure made J a happy man!
And he’s been on an olive kick lately, so this dish (olives not pictured below on my plate) was right up his alley.

Olives excluded, I loved all the flavors of this dish. The pine nuts reminded me of meals my mom used to make with shrimp, pasta, and tomatoes. A simple dish, packed full of veggies and good flavor. And olives…if you’re into that kind of thing.
Greek Chicken and Penne Pasta
As seen in the Fresh, Fast, and Fabulous Sam’s Cookbook
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups whole wheat penne pasta
- 8 oz fresh spinach, roughly chopped
- 1 tsp minced garlic (1 clove)
- 1 large tomato, seeded and diced
- 1 cup artichoke hearts, drained and roughly chopped
- 3/4 cup Kalamata olives
- 2 Tbsp rosemary, chopped
- 2 Tbsp basil, chopped
- 2 Tbsp parsley, chopped
- 3/4 cup toasted pine nuts
- 3/4 cup feta cheese crumbles
Preparation
- Heat a skillet or grill pan over medium-high heat. Season chicken with salt and pepper and toss with 2 tablespoons of olive oil (in a resealable plastic bag or a bowl). Add to the heated skillet and cook for 5-6 minutes per side, or until cooked through.
- Meanwhile, cook the pasta to al dente, according to the package instructions, and drain.
- Remove the chicken to a cutting board and allow to rest for 5 minutes before slicing into strips or bite-sizes pieces.
- In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat and cook the spinach and garlic for a minute or two, until the spinach is wilted. Remove from the heat and stir in the chicken, tomatoes, artichokes, olives, and herbs.
- Toss the mixture with the pasta to combine. Sprinkle pine nuts and feta cheese crumbles on top when serving.
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