Get Cooking: July 13-19

Wednesday, July 15, 2020

Our Big Fat Greek Pasta! 

If you were inspired by our virtual trip to Greece today, and want a little more Greek culture in your life, we have a great recipe for you! Check out this summer salad brought to us by 


1 lb. Penne pasta 

Kosher salt 

Extra-virgin olive oil 

3/4 lb. boneless chicken breasts 

Freshly ground black pepper 

1 tsp. dried oregano 

cloves garlic, minced 

3/4 c. half and half (or whole milk) 

8 oz. cream cheese 

1/2 c. crumbled feta cheese 

1 tbsp. lemon juice 

1 tsp. lemon zest 

1 1/2 c. halved cherry tomatoes 

1/2 c. pitted Kalamata olives, halved 

cucumber, chopped 

1/4 c. Chopped fresh dill 

Chopped fresh parsley, for serving 


>>In a large pot of salted boiling water, cook penne until al dente according to package instructions. 

>>Meanwhile, in a large skillet over medium heat, add enough olive oil to the coat the bottom of the skillet. Season chicken breasts on both sides with salt, pepper, and oregano. When the oil is heated and shimmering, add chicken. Cook until the chicken is cooked through and golden, 6-8 minutes per side. Remove from heat. 

>>Add more oil if skillet is dry then stir in garlic. Cook until the garlic is fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta. Cook, stirring occasionally, until the cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste. 

>>Add cooked pasta, cherry tomatoes, kalamata olives, cucumber and dill. Toss until evenly combined. 

>>Garnish with parsley and serve warm. 

Whether your family is actually big and Greek or not, they will love this dish. As they say in Greece, Kalí órexi!