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Mediterranean Pasta with Chicken

mediterranean chicken pasta Recipe

Easy one-pot dinner… with a goat cheese-based sauce accented with sun-dried tomatoes, olives and Mediterranean herbs!

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min


  1. Rub chicken breasts with 1 Tbsp olive oil and place in resealable plastic bag. Add contents of Athenian Herb Dryglaze packet, reserving 2 Tbsp of seasoning for later use. Seal tightly and gently shake so that breasts are coated evenly; refrigerate for 30 minutes.
  2. Preheat stovetop grill pan for medium heat; spray with non-stick cooking spray.
  3. Cook chicken breasts, turning once, until cooked through and instant read thermometer indicates 170F. Slice cooked chicken breasts on angle.
  4. While chicken cooks, in a large pot of boiling salted water, cook pasta 3 min less than package instructions.
  5. Add sun-dried tomatoes to water and cook 3 min.
  6. Reserve 1 cup pasta water. Drain pasta; return pasta and sun-dried tomato mixture to pot.
  7. Add crumbled goat cheese, reserved seasoning and cup of pasta water to hot pasta; wait 1-2 min then stir gently to combine Add additional pasta water if you prefer a saucier dish.
  8. Stir in olives and sprinkle with parsley.
  9. Divide pasta between 4 plates and top with slices of chicken.

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