Greek Chicken Pasta with Cucumbers and Feta

• 8 oz pasta (fusilli or penne)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp honey
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Optional: 1/2 cup pitted Kalamata olives

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Season chicken with salt, pepper, and oregano. Grill or pan-sear until cooked through; set aside.
3. 3 In a large bowl, whisk together olive oil, red wine vinegar, honey, and a pinch of salt and pepper.
4. 4 Add cucumber, cherry tomatoes, and parsley to the bowl; toss to coat.
5. 5 Add cooked pasta and chicken to the bowl; gently toss to combine.
6. 6 Top with feta cheese and olives, if using, before serving.

Equipment

• Large pot
• Skillet or grill
• Large serving bowl

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add spinach for extra greens.

Substitutions

• If feta is not available, substitute with goat cheese.
• Use rice vinegar instead of red wine vinegar for a non-alcoholic option.

Pairings

• Warm pita bread
• Greek salad

Nutrition

Tips

• For a smoky flavor, grill the chicken outdoors if possible.
• Add more red wine vinegar if you prefer a tangier dish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or enjoy cold.

Freezing: Does not freeze well due to the fresh ingredients; best enjoyed fresh.

Serving Suggestions

• Serve with warm pita bread and a refreshing Greek salad.
• Pair with a chilled glass of white wine for a complete meal.

FAQ