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This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York
This recipe is:
Quick
Nutritional Facts 1-1/3 cups equals 556 calories, 30 g fat (12 g saturated fat), 111 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 35 g protein.
Originally published as Greek Chicken Pasta in Taste of Home April/May 2010, p30
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Apr. 12, 2011 by jeoleson
I am so glad I found this recipe again!! I made it last summer (2010) and the whole family raved about it! My youngest (15) has been asking me to make it again, but I misplaced the magazine I got it out of and, couldn't remember which one it was!! This is a great meal and is one of those that tastes even better the second day!
Reviewed on Apr. 11, 2011 by Lolosmommy
Yummm! The only two tiny things I did different was grill boneless breasts sprinkled with this seasoning http://allrecipes.com//Recipe/greek-seasoning/Detail.aspx and I didn't have feta. Loved it!
Reviewed on Mar. 14, 2011 by aug2295
This was pretty good in spite of the smell of it. It wasn't hard to put together and did have a lot of flavor. I'm not sure it was for me though - I left out the olives and replaced the sun dried tomatoes with regular tomatoes and also used seasoned baked chicken breast instead of the rotisserie chicken.
Reviewed on Feb. 23, 2011 by fluffy213
Pretty tasty! I added some spinach to it which may have made it less "saucy" than it normally would have been, but it was still really good. Gotta love the sun-dried tomato, artichoke heart, feta and olive combo. My sweetie doesn't like olives so i left them out of the dish, and just sprinkled them on top of mine. I also added a few of cloves of garlic, and I would probably season it a little more next time. Obviously no salt is needed with the feta and olives, but probably some black pepper, maybe some greek seasoning. Definitely a keeper!
Reviewed on Jan. 19, 2011 by sinatra30
We just didn't like this recipe. It is easy to make though.
Reviewed on Dec. 01, 2010 by Zensini
I unfortunately did not think this was as wonderful as the other reviews. It was lacking in flavor. We added crushed red pepper, oregano, and other seasonings. Still wasn't enough. I think I might try it again with either a dash of nutmeg or balsamic vinegar. My husband and I have been cooking for 25 years and it was just lacking in flavor.
Reviewed on Nov. 18, 2010 by dwilson6755
absolutely LOVED it!! Would make it for an event!
Reviewed on Oct. 18, 2010 by jenjerry
Wonderful dish and very easy. The ingredients are a little pricey but worth it. Going to make this often.
Reviewed on Sep. 24, 2010 by cdrigs
My daughter (16) saw this in the magazine and wanted to make it. Oh, WOW, did we all love it! She has made this at least 6 times and we always enjoy every last bite!
Reviewed on May. 31, 2010 by LaurieB25
This has become a new favorite recipe for me! Very tasty.
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