One of our favorite appetizers is Baked Feta – feta cheese baked in marinara. I’ve been trying to think of how to incorporate it into a main dish, and I came up with this Mediterranean Chicken Pasta. It is pasta, feta, marinara and grilled Greek chicken. The chicken was marinated in herbed Greek yogurt and olive oil mixture. It was the most tender chicken we’ve ever had and could be a meal in itself. We both agreed that this was a keeper. Enjoy!
Mediterranean Chicken Pasta
- ½ cup olive oil
- ½ cup Greek Yogurt
- 1 Tbsp Greek Seasoning
- 1 tsp lemon juice
- 1 tsp white vinegar
- ¼ tsp ground black pepper, or to taste
- 2 lbs chicken tenders
- 16 oz penne pasta
- 1 jar (26oz) spaghetti sauce
- 6 oz crumbled feta cheese
In a medium bowl, stir together the olive oil, Greek yogurt, Greek seasoning, lemon juice, white vinegar, and pepper. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day). Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
While the chicken cooks, boil the pasta. Drain and set aside. In a large saucepan heat the spaghetti sauce. Add feta cheese and simmer for 5 minutes.
To serve, divide cooked pasta between pasta bowls. Top with sauce and chicken tenders.