Easy 15 Minute Greek Pasta

This recipe has been on repeat in our family for a while now. It’s fast and easy which is a major bonus—all the momma said amen!! We love how fresh this dish is and how we are able to sneak in so many different vegetables. This pasta is great to eat left over so feel free to save what isn’t eaten and pack it for the next day’s lunch.  My husband is all about eating leftovers, but unfortunately I am not. I tend to be pretty picky about what I’m willing to eat as leftovers, but this is one thing I could eat over and over again.

This pasta dish it’s full of flavor and loaded with all of your favorite Greek veggies. You’re seriously going to love it; it is SO GOOD. I have to admit, I don’t always love trying new recipes mainly because so much seems to be left up for interpretation when reading the instructions and sometimes the recipe instructions are too confusing and complicated to follow when there’s a baby on the hip and another kiddo running around. If you are nodding you head in agreement right now, then let me just assure you that this recipe is not like that. This is a simple recipe that is super easy to follow along with and is almost impossible to mess up. The hardest part is deciding how much feta cheese you want to garnish this dish with. 

Instructions

 

First, bring pot of water to boil for pasta. I like to add a little salt to my water for flavor. Cook pasta in boiling water until tender yet firm. 8 to 10 minutes, then drain. 

Heat olive oil in a large pot ever medium heat. Add crushed garlic and cook for one minute, stirring frequently. Sir in the chicken and cook. Stir occasionally until chicken is no longer pink in the center (internal temperature 165F) for about 5 to 6 minutes. Star in the chicken and Kirk, starting a 

Reduce heat to medium-low. Add in all of the vegetables - cherry tomatoes, kalamata olives, artichoke hearts, and spinach. Let simmer for 5-10 minutes and then remove from heat.

You’re all done. It’s as easy as that!

Plate pasta, vegetables and chicken and then sprinkle the top with fresh feta. Enjoy, my friends!

Ingredients

 

1 lb Spaghetti 

1 lb. Chicken, cup

1/2 Cup Olive Oil

2 Garlic Cloves, Crushed

Salt ( for water when cooking pasta)

12 oz. Grape Tomatoes, Halved 

3 Green Onions, Chopped 

1 Can of artichoke hearts, rinsed, drained, and chopped 

1 Jar of kalamata olives, rinsed, drained and halved 

Feta (to your liking)

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