Mediterranean Chicken With Feta Cheese

READY IN: 35mins
Recipe by Chef TanyaW

This is a delicious and LIGHT! pasta dish as well as quite easy to make. If you love meat, then double the chicken... in the recipe I halved the original amount and like it much better that way. I added the kalamata olives to the original recipe and find it makes it a much better dish (but I loved it before the addition). I also use less feta than called for since I reserve a portion without for myself... I don't like feta. 30 minutes total prep and cooking... I work the whole time it's cooking. Enjoy!

Top Review by Slim PA

We really enjoyed this recipe. I made as directed substituting only corn pasta to accommodate my wife's gluten free diet. I chose penne but next time (and there will be a next time) will select something more delicate to complement the sauce. The wine in this dish really makes it sing. I used a chardonnay.I also used the full complement (8 oz.) of feta setting aside 2 oz. to sprinkle on top just before serving. Thanks for sharing Tanya! Made for PAC Spring 2012.

Ingredients Nutrition


  1. Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
  2. Heat oil over medium heat in a large skillet.
  3. Chop onions coarsely and add to pot.
  4. Cut chicken into bite-size pieces and add to pot.
  5. Raise heat to med-high.
  6. Cook until chicken is not pink on the outside (about 3 minutes).
  7. Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
  8. When chicken is cooked through, stir in wine and cook 1 minute.
  9. Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
  10. Stir in feta cheese and kalamata olives.
  11. Garnish with parsley.
  12. Serve over hot drained orzo -- sometimes I mix it all together.

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