This Greek pasta with chicken is the perfect low-key meal for summer, plus it is inspired by one of my local favorites: Taziki’s Friday pasta special.
I have always loved Taziki’s Friday pasta special. There was a time when I never used to miss a Friday! I was there every Friday to get my fix. Nowadays, we try not to dine out quite so much. So I decided to learn to make it myself!🙌🏻
I used two of my existing recipes here on A Pinch of Healthy, which also happen to be two of my most popular recipes : (1) Grilled chicken on the stovetop and (2) balsamic vinaigrette.
Alternatively, I have also used Instant Pot chicken breasts or Instant Pot chicken thighs. For an even easier option, you can use the store cooked and prepped chicken breast bites. All options work great. 👌🏻😎
When I make that grilled chicken, or its Instant Pot counterpart, I almost always make extra. It is just so great to make another recipe with already-cooked chicken, make a sandwich or add on top of a salad. And I almost always have a jar of my balsamic vinaigrette dressing made.
To make this Greek chicken pasta, I just toss the cooked pasta, chicken and dressing in a mixing bowl.
After I give it a good stir to combine, I just spoon it onto a bed of fresh mixed greens.
Then add my tomatoes, basil and a sprinkle of feta cheese.
And I always spoon a little bit of extra dressing on top to finish things off. 😍👌🏻
And you know what? I think I like my version better than the restaurant version! No kidding!
My chicken is seasoned more to my liking, and I am a little partial to my own balsamic vinaigrette. I love that I can control the quality of ingredients I use.
Greek Pasta with Chicken {Taziki’s Friday Pasta Special} Recipe
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Greek Pasta with Chicken, Tomatoes, Basil and Feta {Taziki's Friday Pasta}
Ingredients
- 2 grilled chicken breasts (mine were about 6.5 ounces)
- 8 ounces uncooked whole grain penne pasta
- 3/4 cup balsamic vinaigrette (1 jar from my recipe is about this much. I use about 2/3 in the recipe and save the rest for topping off at the end.)
- 6 cups of mixed baby greens
- 1/2 cup diced fresh tomatoes (more or less, to taste)
- 1/4 cup chopped fresh basil
- 1/4 cup feta cheese crumbles
Instructions
- Bring a pot of water to boil.
- Salt the water, and stir in the pasta, and cook according to package instructions.
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While the pasta is cooking, dice the cooked chicken breast into bite sized chunks, and chop the tomatoes and basil.
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Drain the pasts when it is ready, and let it sit for about 5 minutes.
- Toss the chicken, pasta and about 2/3 of the jar of balsamic vinaigrette in a bowl until well combined.
- On two plates, make a bed of mixed greens, with half on each plate.
- Add the pasta and chicken mixture on top of the greens.
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Top with diced tomatoes, basil, feta cheese and extra dressing if desired.
- Serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe originally appeared on A Pinch of Healthy 6/1/2016.
Jen says
The chicken breast are 6.5 oz total or each? I assumed total and it turned out pretty well. Thank you!
Tasbih says
I love to eat pasta and I will make this recipe because of the picture so delicious and your recipe too.
Marjorie @APinchOfHealthy says
Thank you! Enjoy!
Sohail akbar says
Well don’t know much about western foods but everything feels and the picture so delicious, I just wanna eat everything, yum yum yum yum…..
Jo.bailey@caMpusoutreach.org says
Step four has a typo maybe. I don’t know what you’re meaning to say. Can you clarify for me?
Thanks.
Marjorie @APinchOfHealthy says
You are correct! It should say let it sit for about 5 minutes. Just so the pasta isn’t piping hot. I updated the instructions to reflect this. Thanks for catching that!