Sisterhood of the Traveling Kitchen

I’ve been lucky enough to travel to several different cities in Europe: Paris, London, Rome, Vienna, Florence, Prague, to name a few. But once I caught the travel bug, seeing such beautiful cities only made me want to see even more. Being a somewhat obsessive list-maker (to-do lists, shopping lists, restaurant lists, book lists) I, of course, keep a travel wishlist, and on top of this list is Greece. I’ve been enamored with Greece ever since I read Sisterhood of the Traveling Pants in middle school and lusted after Alexis’ Bledel’s hunky Greek boyfriend in the movie version.

Given my perpetually empty wallet, I sadly won’t be visiting Greece any time soon, so this Greek Chicken Pasta will have to do. It has all the flavors you know and love in a classic Greek salad – red onion, peppers, oregano, feta – wrapped into a hearty and healthy pasta dish. Though I cannot vouch for the true authenticity of this pasta,  I’ll certainly enjoy fantasizing about Alexis Bledel’s hunky Greek boyfriend Greece while I watch Sisterhood from the couch of my little New York apartment.

Greek Chicken Pasta

makes 5-6 servings


1 lb whole wheat spaghetti

1 tbsp olive oil

1 lb boneless skinless chicken breasts, cubed

1 medium red onion, chopped

1 yellow bell pepper, chopped

6 tbsp fresh lemon juice (about 2 lemons)

2 garlic cloves, minced

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp crushed red pepper flakes

1 (14.5 oz) can fire-roasted diced tomatoes

3/4 cup feta cheese, crumbled

salt and pepper

1. Bring a large pot of salted water to a boil. Cook pasta 8-9 minutes until al dente. Drain.

2. Meanwhile, season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken to the pan and sauté until slightly browned and just cooked through, about 6-7 minutes.

3. Add onion, pepper, garlic, tomatoes and seasonings to the pan. Cover, reduce heat and simmer 15-20 minutes until vegetables are cooked through and the sauce has thickened.

4. Add cooked pasta to the sauce and toss until combined. Sprinkle with feta and serve. This keeps well and makes a lot, so it is great for leftovers!



3 thoughts on “Sisterhood of the Traveling Kitchen

  1. Pingback: Greek Salad with Lemon-Oregano Shrimp | Cooking With Cara

  2. Pingback: Friday Five: Currently Pinning | Cooking With Cara

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