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Mediterranean Pasta with Chicken

mediterranean chicken pasta Recipe
Mediterranean Pasta with Chicken

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


4 servings
  • 1 Tbsp Extra virgin olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 packet Urban Accents Athenian Herb Dryglaze, divided
  • 1 lb rigatoni, penne or other short tubular pasta
  • 1 cup sun-dried tomatoes (not oil-packed), roughly chopped
  • 1 5-oz goat cheese, crumbled
  • 1 cup Kalamata olives, sliced lengthwise
  • 1/3 cup chopped parsley or spinach


10 min
30 min
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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