Monday, June 18, 2007

My Big Dream Greek Pasta

This pasta dish has become a favorite in our house. Jason requests it regularly and I love making it. The roasted chicken, fresh vegetables, feta cheese and herbs make for a great combination! I tripled the recipe...baked one tonight, froze one for another night, and took some over to a new couple at church that just had a baby. I hope they like it as much as we do. Here's the recipe...

My Big Dream Greek Pasta
recipe from Dream Dinners...

1 pound rigatoni
1 zucchini, sliced into 1/2 inch rounds
1 15-ounce can diced tomatoes with juice
1 tablespoon minced garlic
1 red onion, diced
1 1/2 pounds roasted boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 cup (4 ounces) crumbled feta cheese
1 teaspoon grated lemon zest
2 teaspoons dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 9 x 13-inch baking dish with nonstick cooking spray. Bring a large pot of water to a boil. Add the pasta and cook just until tender, 3 to 5 minutes. Drain and place in the prepared baking dish. In a large bowl, combine the zucchini, tomatoes, garlic, onion, chicken, olive oil, feta, lemon zest, oregano, Italian seasoning, salt, and pepper and mix until incorporated. Spoon the mixture over the pasta. Sprinkle with Parmesan and mozzarella cheeses. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for 10 additional minutes or until top is golden and the cheese is bubbly.


  1. I guess that's dinner is okay... but I really think you should have brought the newly-babied couple some wine, dogs and mac 'n cheese. Our dinner last night was far superior to yours in nutrients and vividness of color. Could be the yellow #3.


    BTW- That sounds fantastic. Salivate, salivate.

  2. Ok, I'm convinced that you have super powers. Maybe you could give some tips that you have found helpful to make such great meals. I would love to hear how you make these during the week. Do you plan far ahead?? Cook some things beforehand? Any tips would be great!