Jamie Oliver Greek Chicken Pasta is made with chicken thighs, frozen chopped onions, carrots, and celery, plum tomatoes, dried macaroni, halloumi cheese, olive oil, and red wine vinegar. This hearty Greek Chicken Pasta recipe creates a tasty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Greek Chicken Pasta Recipe:
- Tasty and Rich: The mix of chicken, halloumi cheese, and tasty tomato sauce makes this dish very delicious.
- Healthy and Balanced: This meal has protein from the chicken and cheese, carbs from the pasta, and vitamins from the mixed veggies. It’s a balanced meal.
- Easy to Cook: The recipe uses simple ingredients and easy steps, so anyone can make it.
- Comfort Food: The hearty chicken and pasta make it perfect for a cozy family dinner.
- Flexible and Customizable: You can change the ingredients or add your favorite veggies to make it your own.
🍗 Jamie Oliver Greek Chicken Pasta Ingredients
- 2.2 lbs (1 kg) chicken thighs, skin on, bone in
- 17.6 oz (500 g) frozen chopped mixed onions, carrots, and celery
- 2 x 14 oz (400 g) cans of plum tomatoes
- 21 oz (600 g) dried macaroni
- 3.5 oz (100 g) halloumi cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
🥘 How To Make Jamie Oliver Greek Chicken Pasta
- Brown the Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large non-stick casserole pan over high heat. Brown the chicken thighs all over, then remove them to a plate.
- Soften the Vegetables: Add the frozen mixed vegetables (onions, carrots, and celery) to the pan and cook for 5 minutes until they soften.
- Cook the Chicken and Veggies: Return the chicken to the pan, add 2 tablespoons of red wine vinegar, and cook until the vinegar evaporates.
- Add Tomatoes and Simmer: Scrunch the plum tomatoes with your hands and add them to the pan. Fill one of the empty tomato cans with water and pour it into the pan. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 1 hour, or until the chicken is tender and falling off the bone. Stir occasionally.
- Cook the Pasta: When the chicken has been cooking for about 45 minutes, start cooking the macaroni in a pan of boiling salted water according to the packet instructions. Then, drain the pasta.
- Shred the Chicken: While the pasta cooks, remove the chicken from the pan. Strip all the meat from the chicken bones and shred it with forks. Discard any skin and bones. Return the shredded chicken to the sauce.
- Season the Sauce: Taste the sauce and season with more salt and pepper if needed.
- Combine Pasta and Sauce: Stir the cooked pasta into the sauce. Grate most of the halloumi cheese into the mixture and stir well.
- Serve: Finish by drizzling 1 tablespoon of extra virgin olive oil over the top and grating the remaining halloumi cheese. Serve hot.
💭 Recipe Tips
- Use Good Chicken Thighs: Pick fresh chicken thighs with skin and bones. This makes the dish tasty and tender.
- Brown the Chicken Well: Make sure to brown the chicken really well. This gives the dish a lot of flavor.
- Season During Cooking: Add salt and pepper while you cook at different times. Taste the sauce before serving to see if it needs more.
- Shred Chicken Carefully: When you take the chicken off the bones, throw away all the bones and skin. Use only the soft meat.
- Cook Pasta Just Right: Cook the macaroni until it’s a bit firm (al dente). It will cook a bit more in the sauce, so don’t let it get too soft.
🥙 What To Serve With Greek Chicken Pasta?
Greek Chicken Pasta pairs well with a fresh Greek salad, garlic bread, roasted vegetables, and tzatziki sauce. It also can be served alongside a cucumber yogurt salad, lemon rice, pita bread, and olives for a delicious meal.
🎚 How To Store Leftovers Greek Chicken Pasta?
- Refrigerate: Store the pasta in an airtight container in the fridge for up to 3 days.
- Freeze: Place the pasta in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Greek Chicken Pasta?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and bake for 20-25 minutes until hot.
- In The Microwave: Place the pasta in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 2-3 minutes, stirring halfway through, until heated.
- On the Stove: Heat a pan over medium heat. Add the pasta and a splash of water or broth, stirring occasionally, until hot.
FAQs
Can I Use Chicken Breasts Instead Of Chicken Thighs?
Yes, you can use chicken breasts, but they may not be as tender and flavorful as thighs. Adjust the cooking time as chicken breasts cook faster.
Can I Use Fresh Vegetables Instead Of Frozen Mixed Vegetables?
Yes, you can use fresh chopped onions, carrots, and celery. Sauté them until they are soft before adding the chicken.
What Can I Use Instead Of Halloumi Cheese?
You can substitute halloumi with feta cheese or mozzarella. These cheeses will give a different texture but still taste great.
How Can I Make The Dish Spicier?
You can add red pepper flakes or chopped fresh chili to the sauce while it cooks for a spicy flavor.
Try More Jamie Oliver Recipes:
- Jamie Oliver Macaroni Cheese Cauliflower
- Jamie Oliver Lamb Rogan Josh
- Jamie Oliver Chicken Pesto Pasta
Jamie Oliver Greek Chicken Pasta Nutrition Facts
- Calories 229
- Total Fat 4.5g
- Saturated Fat 1.5g
- Cholesterol 16mg
- Sodium 420mg
- Total Carbohydrate 36g
- Dietary Fiber 2g
- Sugar 3g
- Protein 12g
Jamie Oliver Greek Chicken Pasta
Description
Jamie Oliver Greek Chicken Pasta is made with chicken thighs, frozen chopped onions, carrots, and celery, plum tomatoes, dried macaroni, halloumi cheese, olive oil, and red wine vinegar. This hearty Greek Chicken Pasta recipe creates a tasty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Brown the Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large non-stick casserole pan over high heat. Brown the chicken thighs all over, then remove them to a plate.
- Soften the Vegetables: Add the frozen mixed vegetables (onions, carrots, and celery) to the pan and cook for 5 minutes until they soften.
- Cook the Chicken and Veggies: Return the chicken to the pan, add 2 tablespoons of red wine vinegar, and cook until the vinegar evaporates.
- Add Tomatoes and Simmer: Scrunch the plum tomatoes with your hands and add them to the pan. Fill one of the empty tomato cans with water and pour it into the pan. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 1 hour, or until the chicken is tender and falling off the bone. Stir occasionally.
- Cook the Pasta: When the chicken has been cooking for about 45 minutes, start cooking the macaroni in a pan of boiling salted water according to the packet instructions. Then, drain the pasta.
- Shred the Chicken: While the pasta cooks, remove the chicken from the pan. Strip all the meat from the chicken bones and shred it with forks. Discard any skin and bones. Return the shredded chicken to the sauce.
- Season the Sauce: Taste the sauce and season with more salt and pepper if needed.
- Combine Pasta and Sauce: Stir the cooked pasta into the sauce. Grate most of the halloumi cheese into the mixture and stir well.
- Serve: Finish by drizzling 1 tablespoon of extra virgin olive oil over the top and grating the remaining halloumi cheese. Serve hot.
Notes
- Use Good Chicken Thighs: Pick fresh chicken thighs with skin and bones. This makes the dish tasty and tender.
- Brown the Chicken Well: Make sure to brown the chicken really well. This gives the dish a lot of flavor.
- Season During Cooking: Add salt and pepper while you cook at different times. Taste the sauce before serving to see if it needs more.
- Shred Chicken Carefully: When you take the chicken off the bones, throw away all the bones and skin. Use only the soft meat.
- Cook Pasta Just Right: Cook the macaroni until it’s a bit firm (al dente). It will cook a bit more in the sauce, so don’t let it get too soft.
Jamie Oliver Greek Chicken Pasta