Greek Chicken Pasta Medley

Image Via:Blogher

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Ingredients

1 packet of Pasta (you can pick whichever pasta you like) 

1 tbsp olive oil

1 small onion chopped fine

1 tomato, chopped

3-4 cloves of garlic, crushed coarsely

200 gms boneless chicken cut into bite size pieces

1/2 cup crumbled feta cheese

1 cup artichoke hearts (canned and marinated)

Chopped parsley

Juice of 2 lemons

Oregano

Image Via:The Perfect Pantry

Directions

1. Boil water in a large pot and add salt and a little oil to it. Add pasta and cook in boiling water till the pasta is good to eat. It should take about 8 to 10 minutes. Drain the water out once the pasta is cooked and let it cool a bit.
2. Meanwhile, heat another pan and add olive oil to it.
3. Add crushed garlic and sauté for a few seconds followed by onions. Sauté till a cooked onion garlic fragrance emanates.
4. Add chicken and cook for another 6 to 8 minutes till the chicken is cooked.
5. Reduce the heat and add tomatoes, feta cheese, oregano, parsley, lemon juice, artichoke hearts and pasta. Cook for about another 3 to 5 minutes. Add salt and pepper to taste.
6. Remove the pan from heat and serve the delicious pasta in a nice dish.

You can add olives whilst cooking artichokes and use lemon wedges and parsley as garnish. Feed your family, kids and their friends with this very easy to make, nutritious meal.

For more easy meals on Stagetecture, click here.

Fourth of July Recipe: Quick Veggie Pasta Salad 

Image via: Clean and Scentsible

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Ingredients:

1 450g box of your choice of pasta

1 cup mayonnaise

¼ cup red wine vinegar

¼ cup sugar

¼ cup red onion, chopped

3 cups broccoli, chopped

1 cup snow peas

¾ cup red pepper, chopped

½ cup boiled corn

½ cup roasted, unsalted sunflower seeds

½ cup pine nuts

Image via: Sugar and Grace

Instructions:

1. Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad

2. In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside

3. Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.

Image via: Bare feet in the kitchen

This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.

For more recipes on Stagetecture, click here.