Greek Chicken All Dressed Up Recipe

Name: Greek Chicken All Dressed Up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces farfalle pasta, cooked; 1 lb boneless skinless chicken breast, cut into 1-inch bite-size chunks; ¼ cup olive oil; ½ cup white wine; 12 lemon, juice of, fresh; 1 tablespoon all purpose Greek seasoning; 1 (3 ounce) package sun-dried tomatoes, julienne cut; ¾ cup white wine; ¼ cup olive oil; 2 garlic cloves, pressed; 2 carrots, julienned and cut into 2 inch lenths; 1 large shallot, coarsely chopped; 1 (6 ounce) package portabella mushrooms, pre-sliced, cut in half; ½ cup chicken broth; 2 teaspoons all purpose Greek seasoning; 3 cups baby spinach leaves, fresh, coarsely chopped; 1 cup marinated artichoke hearts, coarsley chopped

Servings: persons

8 ounces farfalle pasta, cooked
1 lb boneless skinless chicken breast, cut into 1-inch bite-size chunks
¼ cup olive oil
½ cup white wine
12 lemon, juice of, fresh
1 tablespoon all purpose Greek seasoning
1 (3 ounce) package sun-dried tomatoes, julienne cut
¾ cup white wine
¼ cup olive oil
2 garlic cloves, pressed
2 carrots, julienned and cut into 2 inch lenths
1 large shallot, coarsely chopped
1 (6 ounce) package portabella mushrooms, pre-sliced, cut in half
½ cup chicken broth
2 teaspoons all purpose Greek seasoning
3 cups baby spinach leaves, fresh, coarsely chopped
1 cup marinated artichoke hearts, coarsley chopped

1
Combine chicken marinade ingredients and place chicken and marinade in a bowl or zip-top plastic bag; make sure chicken is thouroughly coated; refrigerate for 6-8 hours.
2
Place sun dried tomatoes in small bowl; pour 3/4 cup white wine to cover.
3
Cover; set aside and let marinate for at least one hour.
4
Remove chicken from marinade.
5
Place marinade in a small saucepan and bring to a boil over med-high heat.
6
Reduce heat slightly and allow marinade to boil slowly for approximately 5 minutes.
7
Remove from heat; set aside.
8
Meanwhile, in a Dutch oven, brown chicken in oil over med-high heat until no longer pink - about 5 - 7 minutes.
9
Remove chicken with a slotted spoon; set aside.
10
Place garlic, carrots, shallot, mushrooms, sundried tomatoes (with remaining wine that they did not absorb), 1/2 cup chicken broth and 2 teaspoons greek seasoning in Dutch oven and cook, covered, over med-high heat until vegetables are tender, stirring occasionally - about 5 minutes.
11
Add chopped spinach; cook 2 minutes more.
12
Add chicken, reserved marinade and artichoke hearts; toss gently and heat just until all ingredients are heated through.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces farfalle pasta, cooked, 1 lb boneless skinless chicken breast, cut into 1-inch bite-size chunks, ¼ cup olive oil, ½ cup white wine, and more.

Yes, Greek Chicken All Dressed Up falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Chicken All Dressed Up

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