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Posts Tagged ‘Greek’

If you’ve been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek. Case in point – Greek Pasta, Greek Chicken Breasts and Greek Inspired Flounder. Actually, there are 11 recipes in my “Greek” category…right up there with the 12 in the “Italian” category. We just love foods with Mediterranean flavors!

Brandon and I were enjoying happy hour at our local brewery last night and brainstorming ideas for dinner. I remembered seeing feta and spinach turkey burgers on Jenna’s blog this week and I mentioned making an amped-up version of those. Brandon is always up for a good burger so he happily went along with the plan.

We prefer ground chicken over turkey so we started with that as our base. I pretty much went through the fridge and pantry and added in anything that I thought went with my Greek chicken burger theme. We ended up mixing in sundried tomatoes, kalamata olives, spinach, feta, parsley and oregano. I made a spin on tzatziki sauce to accompany the burgers.

These “on the fly” burgers totally ended up exceeding our expectations. After all the mix-ins, this was definitely not your average boring chicken burger. They were so easy to make and full of flavor.  I cooked them inside in a skillet but I’m sure they would be great grilled too.

One Year Ago: Mini Quiche (and dinner at Top Chef Kevin Gillespie’s restaurant!)
Two Years Ago: Lady Strawberry Cake

Greek Chicken Burgers
(Recipe inspired by Eat, Live, Run)

Ingredients:

FOR THE BURGERS
1 pound ground chicken
1 egg, slightly beaten
1 cup baby spinach, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt
A few cranks of freshly ground pepper

FOR THE SAUCE
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon olive oil
Squeeze of lemon juice (maybe 1 teaspoon)
1/2 teaspoon dried parsley (or 1 tablespoon fresh)
Salt, to taste

Directions:

Whisk together ingredients for the sauce. Set aside.

In a large bowl, combine all of the burger ingredients and mix together (it’s easiest to use your hands here). Form into four patties. The mixture will feel pretty wet and like it’s going to fall apart but it will firm as it cooks.

Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.

Serve on toasted, buttered buns with sauce, lettuce and tomato. Top with extra feta if desired.

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I came up with the idea for this dish when I was desperately hungry in the grocery store tonight at 8 p.m. after a yoga class that nearly was the end of me. I planned on making sauteed grouper but of course by that time at night the seafood counter was down to one last sad fillet that was not coming home with me.

I picked up a few organic chicken breasts and decided to make Brie and Apricot Chicken with Almonds. Then I realized that I didn’t have apricot preserves and brie was going to run me at least six dollars. I started brainstorming ideas for what I could make with what was in my fridge.

And that’s how these delicious Sauteed Greek Chicken Breasts were born. I had all the ingredients on hand at home to make a Greek-inspired chicken dish. Rather than stuffing the chicken breasts, I took the lazy way out and made a tasty topping. It worked perfectly. The topping added so much flavor to the chicken. I pounded the chicken out thin to ensure that it cooked quickly, evenly and stayed tender and juicy.

I served the chicken with quick cooking couscous and green beans. This was a very simple meal for a weeknight that was on the table in less than 20 minutes. Both of us really enjoyed this dish and I will be adding it to my quick weeknight dinner repertoire.

One Year Ago: Broiled Blue Cheese and Bacon Tomatoes

Sauteed Greek Chicken Breasts
(Recipe source Bakin’ and Eggs)

Ingredients:

2 chicken breasts, rinsed, trimmed and patted dry
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large onion,finely diced (or one small onion)
1/4 cup kalamata olives, roughly chopped
1 clove garlic, minced
1/4 cup sundried tomatoes, chopped
1/4 cup chicken broth
1 lemon wedge
1 tablespoon (total) fresh basil and/or oregano, minced (or substitute 1 teaspoon dried)
2 ounces feta, crumbled

Directions:

Place chicken in a large Ziploc bag or between two sheets of wax paper and pound to about 1/4-inch thickness. Season with salt and pepper, to taste. Pour flour into a shallow dish and season with salt and pepper. Dredge chicken in the flour and shake off excess.

Heat a large nonstick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Place chicken in oil and saute about 3-4 minutes per side, or until golden brown and internal temperature is 160 degrees. Remove chicken from skillet and let rest on a plate, loosely covered with foil.

Add onion to skillet and saute for about 4-5 minutes, stirring frequently. Add garlic, olives and sundried tomatoes and cook for another minute or two. Add broth and a squeeze of lemon and stir, scraping up brown bits from the bottom of the skillet. Cook until most of the liquid has evaporated. Stir in fresh herbs and feta and spoon mixture over chicken.

Yield: 2 servings

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68 Days of Gourmet: Day 51

Part two of our Greek feast – check out my homemade pita bread here. This dinner has been on the list since I first began researching recipes for 68 Days of Gourmet. I thought Kefta and Zucchini Kebabs with homemade tzatziki sounded great. Unfortunately, the kebab thing was not happening! I tried to putting these meatballs on skewers but immediately knew that there was no way they would stay on the skewer. They were falling off. I made a game time decision to cook them inside in a skillet and all was well and tasty with no grilling disasters!

I think one of the biggest milestones you make as a home cook is the ability to deal with situations in the kitchen that don’t go as planned. I had a lot going on in the kitchen – homemade pita bread, making tzatziki, assembling the meatballs and marinating the zucchini. It would have been easy for me to get frustrated and give up on the dinner but I just decided to make the best of it and cook the meatballs and zucchini on the stove top instead. I made a different kefta recipe last year using this method so I knew it would work out.

I don’t blame the recipe for my meatballs not coming together. I forgot to buy pine nuts for the meatballs and don’t know if they might have been a detrimental part of the binding. Regardless, this turned out to be a great dinner. We stuffed our pitas with the keftas and taziki and ate the zucchini on the side. Brandon enjoyed the leftovers in pita sandwiches for lunch.

Quick update on fitness recently. 10 workouts in the last 8 days – all yoga, running (!!!) and teaching BodyPump. Overall, I’ve been feeling great but kind of hit a wall today. I’m a big fan of the time change – love having daylight when I get home to run and hang out outside – but it was really tough getting up at 5 to teach BodyPump this morning. I felt so out of it and exhausted all day. Decided just to relax on the couch, catch up with the DVR and make homemade pizza this evening after work. Exactly what I needed. Sometimes you just need to listen to your body and rest!

One Year Ago: Tomato, Fresh Mozzarella and Basil Salad

Kefta and Zucchini Kebabs
(Recipe adapted from Gourmet, January 2006 – originally published in 1980)

Ingredients:

FOR THE TZATZIKI SAUCE
1 cup plain yogurt
2 tablespoons chopped fresh mint (I subbed parsley)
1 teaspoon minced garlic
1/2 teaspoon salt
Squeeze of fresh lemon juice

FOR THE ZUCCHINI
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (around 1 pound), cut crosswise into 1/2-inch-thick slices

FOR LAMB MEATBALLS (KEFTA)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley)
1 pound ground lamb
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

12 (10-inch) wooden skewers, soaked for 30 minutes

Directions:

FOR THE TZATZIKI SAUCE
Stir together yogurt, mint/parsley, garlic and salt in a small bowl and chill.

FOR THE ZUCCHINI
Whisk together lemon juice, sugar, salt, pepper and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.

FOR THE KEFTA
Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible and transfer to a bowl.

Pulse onion and herbs in a food processor until finely chopped. Add mixture to bread along with lamb, salt, spices and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (about 1 tablespoon each).

TO ASSEMBLE
Prepare grill for cooking over medium-hot charcoal (medium heat for gas). Thread 6 meatballs, 1/4 inch apart onto each of 6 skewers.

Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer). Cut sides should be on grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

Alternatively, saute zucchini and meatballs over medium heat on the stove top (in separate skillets) until cooked through, 6-8 minutes.

Yield: 4-6 servings

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68 Days of Gourmet: Day 37

It’s Wednesday night…which means I’m on my own! Brandon is in a bowling league (seriously) on Wednesday nights so I get to enjoy a night of eating whatever I want and watching what  I want on TV. Glorious! :) Tonight I had leftover Coconut Red Lentil Curry, a salad and a chocolate chip cookie.  It’s always some sort of meat-free feast!

It’s been a very relaxing night. I took the day off from exercising because I haven’t had a rest day in over two weeks and I’m just tired and my body needs a break. I’ve started teaching a BodyPump class on Monday mornings at 6 a.m. and it’s been a big adjustment. The 5 a.m. wake up call is very early for me. I know I’ll get used to it but so far I feel like I start the week in a sleep deficit.  The good thing is that I have a class full of people up early with me and they are ready to work!

Yesterday I went to a hot vinyasa class at Y2 Yoga. I’m so sad that my one month unlimited “new student” pass is ending! My brother-in-law and his wife gave me a pass to try this studio for Christmas. Obviously, I’ve definitely been using the free month to its fullest extent! So now I have to make the decision whether to buy a 10 class pass or a month unlimited. There’s about a $25 difference in price. I’m just not sure which is the right fit. I know I’ve been all about the yoga lately but I’m starting a new half marathon training plan on February 1. I dont’ know if I can fit in teaching BodyPump, running 4-5 days a week and utilizing a month unlimited pass to it’s fullest extent? Thoughts?

Okay…back to food. I’m sure you’re confused about the meaty pasta dish in the picture above since I’ve been going on and on about vegetarian dinners and working out. I made this dish on Monday night. It’s a Greek dish – Lamb and Eggplant Pastitsio. I was craving eggplant and love Greek food so this recipe hit the spot.

It was so good…the cinnamon added an awesome warm flavor to the lamb sauce and the nutmeg I added to the cheese sauce complimented it perfectly. Although it took a couple hours start to finish, the end result was totally worth it. And it’s not all hands on time – lots of simmering and baking time in there too. I thought the double layer was really fun – you mix the bottom pasta layer with the meat sauce and the top pasta layer with the cheese sauce. Yum! I’m so embarrassed to admit that we both went back for not only seconds but thirds! And we had the leftovers again last night. If you’re a Greek food lover this is a must try. And just a side note, I think you could sub beef for the lamb if you’re not a fan of lamb.

Lamb and Eggplant Pastitsio
(Recipe adapted from Gourmet, October 2001)

Ingredients:

FOR THE LAMB SAUCE
1 large onion, diced
1 tablespoon olive oil
1 pound lean ground lamb
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-ounce) can crushed tomatoes

FOR THE CHEESE SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove or a pinch of nutmeg
1/2 pound feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

FOR THE PASTA
10 ounces penne (3 cups)

Directions:

FOR THE LAMB SAUCE
Heat oil in a heavy pot over medium heat. Add onion and cook 3-5 minutes, until softened. Add lamb and continue cooking over medium-high heat, stirring to break up lumps. Cook until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar and pepper and cook another 2 minutes, stirring frequently.

Stir in eggplant and tomatoes. Gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season generously with salt and pepper.

FOR THE CHEESE SAUCE
Preheat the oven to 425 degrees.

While meat sauce is simmering, melt butter in a small heavy saucepan over medium heat. Stir in flour and cook, stirring frequently, 2 minutes. Whisk in milk and add garlic clove and whole clove or nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt and pepper and cook, whisking vigorously, until cheese is well incorporated.

Beat eggs in a large bowl and slowly add sauce to eggs, whisking constantly.

Cook pasta in a large pot of boiling salted water. Slightly undercook the pasta since it will finish in the oven. Drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.

TO ASSEMBLE PASTITSIO
Pour pasta with lamb sauce into a 9 x 13 baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.

Bake uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

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chickengyropita

If you read my blog regularly you’ve probably noticed that I love Greek foods and flavors. When I read Annie from Annie’s Eats rave about this being her new favorite recipe I knew I had to try it.  We don’t do a lot of sandwichy things for dinner so this was a nice change for us. I love tzatziki sauce and smothered my pita in it (which is why you probably aren’t seeing the chicken in the photo above).

The only complaint I had was not having time to make homemade pita bread and all they had at the grocery was very wheaty and dense pitas. I look forward to trying this again with a more traditional pita.

Chicken Gyros
(Recipe heavily adapted from Annie’s Eats)

Ingredients:

FOR THE TZATZIKI SAUCE
16 ounces plain lowfat yogurt
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 cloves garlic, minced
1 teaspoon white wine vinegar
Salt and pepper, to taste
Juice of about 1/4 a lemon
Extra virgin olive oil

FOR THE CHICKEN
2 cloves garlic, minced
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons plain lowfat yogurt
1 tablespoon dried oregano
Salt and pepper, to taste
2-3 boneless, skinless chicken breasts, sliced

TO ASSEMBLE
3 pita bread rounds
1/2 cup grape tomatoes, sliced in half
1/2 cucumber, thinly sliced

Directions:

FOR THE TZATZIKI SAUCE

If you want a thicker tzatziki sauce you can strain your yogurt. I actually prefer mine a little thinner (I know I’m in the minority here) so I skipped this step.

Finely shred the cucumber and wrap in paper towels to remove as much water as possible. Whisk together yogurt, shredded cucumber, garlic, white wine vinegar, salt, pepper and lemon juice.  Drizzle lightly with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to develop.

FOR THE CHICKEN
Whisk together garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano and salt and pepper in a medium bowl. Add the sliced chicken and coat well with marinade mixture. Cover and refrigerate for 30 minutes to 1 hour.

Preheat the broiler to high. Place a wire rack coated with cooking spray over a jelly roll pan. Line chicken slices on rack. Cook chicken for about 4-5 minutes. Remove pan from oven and flip chicken. Continue cooking for another 3-4 minutes or until the internal temperature has reached 160 degrees.

TO ASSEMBLE
Heat pitas (by wrapping and placing in microwave or oven). To serve, layer a few chicken pieces over pita, drizzle (or in my case drench) with tzatziki and top with tomatoes and cucumber.

Yield: 3 servings

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fetaflounder

I love fish with Greek preparations. I had some delicious whole milk feta in the fridge and a craving for fish. I picked up some flounder and Roma tomatoes at the grocery and came home with a mission of creating a Greek inspired fish entree.

I was extremely pleased with how this turned out. It was ready in about 20 minutes and full of flavor. Unfortunately, Brandon is out of town so I didn’t have anyone to taste test for me but I told him all about it and he’s excited to try it out.

So if you’re a feta/Greek flavor lover like me and looking for a new preparation for flaky white fish, this is a dish you want to make!

Greek Inspired Flounder
(Recipe source Bakin’ and Eggs)

Ingredients:

2 flounder fillets (can sub any other flaky white fish like tilapia, snapper, etc)
2 tablespoons flour
1 Roma tomato, sliced
2 ounces of high-quality feta cheese
1 teaspoon oregano
1 teaspoon basil
1/2 lemon
Salt and pepper, to taste
2-3 tablespoons olive oil
Cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a baking dish with cooking spray. Set aside.

Rinse fish with water and pat dry. Season with salt and pepper to taste. Sprinkle with flour and shake off excess.Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add fish to skillet and cook for 1-2 minutes per side, until lightly golden.

Remove fish from pan and place in prepared baking dish. Squeeze lemon juice over fish. Sprinkle with basil and oregano. Line fish with 3-4 tomato slices and top with crumbled feta cheese. Salt and pepper to taste.

Place in preheated oven and cook for about 5 minutes. Turn on the broiler and cook for another 2-3 minutes,  until feta very lightly browns.

Remove from oven and carefully transfer from baking dish to plate. I served mine over cous cous with a small green salad.

Yield: 2 servings

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easyspanakopita

I had some great feta in the fridge and ever since I starred a few spanakopita recipes in my Google Reader I had been craving it. I went back to read the recipes I starred and realized there was no way I would have time to make them on a weekday. Working with the phylo dough was going to be extremely time intesive. Not something I want to tackle when I don’t get home until 7 p.m. and it’s all I can do to feed us by 8 or 8:30.

So off I went in search of “easy” spanakopita recipes. I checked one of my favorite blogs for Greek inspired food, Elly Says Opa!, and sure enough she had a Cheater Spanakopita recipe. The real time saver is that this recipe uses puff pastry instead of the phylo dough.

We loved these spanakopitas. While they weren’t quite the real deal, they definitely got the job done for a quick dinner. I served them with a big Greek salad and it made a nice vegetarian meal. This recipe makes a ton of spanakopitas but the leftovers were great for lunch. During dinner we also talked about how great these would be for an appetizer at a party.

Easy Spanakopita
(Recipe source Elly Says Opa!)

Ingredients:

2 sheets puff pastry (one box), thawed
Olive oil
1/4 cup onion, diced
fresh dill, to taste (omitted, dill is my least favorite herb!)
2-3 tbsp fresh parsley, chopped
1/2 lb fresh spinach (about 1 bag)
4 oz feta cheese, crumbled
2 eggs, divided
salt and pepper

Directions:

Remove puff pastry from freezer and follow directions on box for thawing. We let ours sit at room temperature for about 45 minutes.

Preheat oven to 375 degrees.

Heat olive oil in a large skillet. Add onions and saute until they begin to get tender and translucent. Stir in the spinach and then turn off the heat. Let the spinach wilt down a bit (but not completely, you still want it to have a little life).

Roll the puff pastry dough into a square, making it slightly thinner. Cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.

Transfer spinach mixture to a bowl. Add in feta, dill, parsley and salt and pepper. Beat one egg and add to mixture. Stir well.

Spoon about 1 to 2 tablespoons of the spinach mixture in each puff pastry square. Bring the 2 opposite sides together to form a triangle and press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.

Yield: 18 spanakopita triangles

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Greek Night with Keftedes

greeknight

We love Greek food and were really craving it tonight. There is an amazing Greek restaurant a couple blocks from our house that we love. Unfortunately, after the holidays we’re on a bit of a budget so we decided to have our own Greek feast at home.

One of my favorite blogs for Greek food is Elly Says Opa! There was a post of her top 30 of 2008 in my Google Reader today and I starred this Greek meatball recipe. It was perfect for tonight.

I served the meatballs with Greek salad, wild rice and hummus with pita bread. It was a great dinner and we have plenty of leftovers. I’ll be making this again for sure!

Keftedes (Greek Meatballs)
(Recipe source Elly Says Opa!)

Ingredients:

1 slice of bread
milk
1 lb lean ground beef
1 egg, lightly beaten
1/2 an onion, finely diced or grated
2-3 cloves garlic, finely minced or pressed
1 heaping tsp. dried oregano
1/4 cup fresh parsley, chopped
1 tsp. salt
freshly ground pepper, to taste
flour, for dredging
olive oil, for pan frying

Directions:

Place slice of bread in a bowl and pour milk over. Allow bread to soak up milk as you are prepping other ingredients. Squeeze the bread to get rid of some of the milk, and then discard the remaining milk, keeping just the soggy bread.

Add the beef, egg, onion, garlic, oregano, parsley, salt and pepper to the bread. Mix everything together, careful not to over mix.  Then, shape into meatballs–any size you want. Mine were around 1-1 1/2 inch around.

Heat a skillet over medium-high heat and add some olive oil to coat the bottom of the pan. Dredge the meatballs in flour, shaking off the excess. When the oil is hot, add meatballs and pan fry until cooked through (working in batches, if necessary). Mine took around 4 minutes per side, flipping halfway through.

I placed them on a plate lined with paper towels to drain before serving.

Greek Salad Dressing
(Recipe source my parents)

Ingredients:

1 1/2 cups olive oil
1/4 cup white wine vinegar
1/4 cup lemon juice
2 garlic cloves, pressed or finely minced
1 tsp oregano
1 tsp salt
freshly ground pepper, to taste

Directions:

Place all ingredients in a jar. Shake and chill. This recipe can be cut in half or quartered for smaller serving.

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Greek Pasta

We love anything with Greek flavors and have tried several variations of Greek pasta. Usually we find that something seems to be lacking but I think we’ve finally found one to stick with. This was delicious and came together really quickly. The flavor was great and you can definitely play around with the ingredients and try different substitutions. For example, I forgot to buy kalamata olives at the store and we had green in the fridge. Rather than omit olives, I decided to throw the green in and it worked great.

Greek Pasta
(Loosely adapted from Mediterranean Pasta in Minutes, Tyler Florence)

Ingredients:
1/2 box of penne pasta (or your choice)
2 tbsp olive oil
2 boneless skinless chicken breasts cut into strips
1/2 cup sweet onion, diced
2 cloves of garlic, minced
1 8 1/2 oz can quartered artichoke hearts in water
1/3 kalamata or green olives, pitted and halved
1 15 oz can of diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
1/2 cup crumbled feta cheese (divided into 1/4 and 1/4)
Salt and pepper, to taste

Directions:
Bring a pot of water to a boil. Follow cooking instructions on box for pasta.

Heat a large skillet over medium to medium-high heat (depending on your oven). Add olive oil and heat until shimmery. Add chicken strips and cook until they start to brown, about 5 minutes. Add diced onion and garlic and saute for about 3 more minutes, until onion begins to look translucsent. Add in artichoke hearts, olives, diced tomatoes, basil and oregano. Season with salt and pepper, to taste. Reduce heat and cook on low until heated through. Stir in 1/4 of feta cheese and remove from heat.

Place cooked pasta in a large bowl. Pour chicken mixture over pasta. Top plated dishes with remaining feta cheese.

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