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One pot pasta: chicken and vegetable kritharaki pasta

Dive into the realm of Mediterranean flavors!
Author: Földi Rita
Total time:30 minutes
Course: Lunch
Cuisine: Mediterranean
Type: 30-minute meal, chicken
Servings: 3 servings
Calories: 500kcal
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Ingredients

For the meat:

  • 300 g chicken breast fillet
  • 2 tablespoons olive oil
  • 2 teaspoons roast chicken spice mix
  • 1 pinch dried oregano

Vegetables:

  • 1 red onion
  • 1 zucchini
  • 1 sweet pointed pepper or bell pepper
  • 1 tablespoon olive oil
  • 1-2 turns of salt with Mediterranean herb

For the pasta:

  • 150 g greek pasta (kritharaki, aka orzo) (sold at DM or sometimes at Lidl or Aldi)
  • water
  • salt

For serving:

  • 100 g feta cheese
  • 1-1 tablespoon plain Greek yogurt per serving

Instructions

  • Clean and dice the chicken. Mix the olive oil with the roast chicken spice mix and the dried oregano, then pour it over the chicken and stir. Let it sit for 15 minutes while you prepare the vegetables.
  • Clean and dice the red onion, set aside.
    Cut off both ends of the zucchini, wash it thoroughly, cut in half, then quarters, and dice. Set aside.
    Wash the sweet pointed pepper, remove the seeds and core, cut in half, then quarters, and dice. Set aside.
  • Cook the pasta in salted water until al dente. It takes 10-14 minutes, so it’s good to start it before cooking the meat. Reserve about half a cup of the cooking water.
  • Drizzle a little olive oil into a deep frying pan, add the onion, sauté until translucent, then add the zucchini and sweet pointed pepper. Sprinkle with Italian seasoned salt and oregano. Sauté all the vegetables while stirring, then pour them into a bowl and set aside while you cook the meat.
  • In a hot pan, fry the marinated chicken until golden brown. Return the cooked vegetables to the pan, stir together and let them lightly sauté together. Pour in some of the reserved pasta cooking water, then add the drained pasta. Stir well and cook until creamy.
  • Finally (still in the pan), stir in the diced feta cheese. There’s no need to cook further.
  • When serving, put one tablespoon of plain Greek yogurt on each portion.

Calories and macros

1 serving
Energy: 500 calories
Protein: 35 grams
Carbohydrates: 43 grams
Fat: 21 grams