Greek Chicken and Zucchini Rigatoni with Feta and Olives
Indulge in the vibrant flavors of Greece with this hearty rigatoni dish, featuring tender chicken breast, sautéed zucchini, and a rich tomato sauce, all infused with the salty tang of feta cheese and Kalamata olives. This authentic Greek recipe is a perfect blend of Mediterranean ingredients and traditional cooking techniques. With its satisfying flavors and easy preparation, it's sure to become a favorite in your household.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Greek
- greek
- slot-machine-generated
- chicken breast
- zucchini
- rigatoni
Ingredients
- 1.5lbschicken breast, cut into bite-sized pieces
- 8ozsrigatoni, none
- 2mediumzucchini, sliced into 1/4-inch thick rounds
- 1mediumonion, chopped
- 3clovesgarlic, minced
- 2cupscanned crushed tomatoes, none
- 1/2cupKalamata olives, pitted
- 1/2cupfeta cheese, crumbled
- 1/4cupfresh parsley, chopped
- 2tbspsextra-virgin olive oil, none
- to tastenonesalt, none
- to tastenoneblack pepper, none
- 1tspdried oregano, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining the rigatoni.
8mhigh heat - 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breast pieces and cook until browned on all sides and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
6mmedium-high heat - 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
4mmedium heat - 4
Add the sliced zucchini to the skillet and cook until tender, about 3-4 minutes. Season with salt, black pepper, and dried oregano.
4mmedium heat - 5
Add the canned crushed tomatoes to the skillet, stirring to combine with the onion and zucchini mixture. Bring the sauce to a simmer and let cook for 5 minutes, stirring occasionally.
5mmedium-low heat - 6
Add the cooked rigatoni to the skillet, tossing to combine with the tomato sauce. If the sauce seems too thick, add some of the reserved pasta water.
2mlow heat - 7
Return the cooked chicken breast to the skillet, stirring to combine with the rigatoni and sauce. Cook for an additional 1-2 minutes, until the chicken is coated in the sauce.
2mlow heat - 8
Stir in the crumbled feta cheese and pitted Kalamata olives. Season with salt and black pepper to taste.
1mlow heat