Mediterranean Kotopoulo (Chicken) Pasta

Good food doesn't have to be complicated, just made with heart

Prep time: 20 minutes (plus marinating time)

Cook time: 20 minutes

Servings: 2–4

This dish was first introduced to me when I worked at a restaurant in Buffalo, NY called Acropolis. I had the opportunity to travel to Greece later in life and had it there, as well. Often when I cook this dish, I will put on Greek folk music on and enjoy some of the Sauvignon Blanc I use to make the sauce with.  

A vibrant warm weather dish featuring a bright Sauvignon Blanc and lemon white wine sauce, tossed with classic Mediterranean staples and topped with juicy, sliced marinated chicken.

Ingredients

For the Chicken & Marinade

• 1.5 lbs chicken breasts (boneless, skinless)

• 2 tbsp olive oil

• Juice of 1/2 lemon

• 2 cloves garlic, minced

• 1 tsp dried oregano

• Salt and black pepper, to taste

For the Pasta & Base Sauce

• 12 oz rigatoni pasta

• 3 tbsp extra virgin olive oil

• 1 large shallot, finely diced

• 4 cloves garlic, minced

• 1/2 cup Sauvignon Blanc (or other dry white wine)

• Juice of 1/2 lemon

• Salt and fresh cracked black pepper, to taste

The Mix-Ins & Finishes

• 1/2 cup Kalamata olives, pitted (whole or halved)

• 1/2 cup roasted red peppers, sliced

• 1/2 cup marinated artichoke hearts, roughly chopped

• 2–3 cups fresh baby spinach

• 1/2 cup feta cheese, crumbled

• 1 tsp dried oregano

• 1 tsp dried parsley

• Optional side: Warm pita bread wedges

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Instructions

1. Marinate and Cook the Chicken

• Marinate: In a bowl or ziplock bag, combine the chicken breasts, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let marinate for at least 30 minutes (or up to overnight in the fridge).

• Sear: Heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side, or until the exterior has a beautiful golden-brown sear and the internal temperature reaches 165°F.

• Rest: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thick strips. Don't clean the skillet yet!

2. Boil the Pasta

• Bring a large pot of salted water to a boil.

• Cook the rigatoni according to package instructions until al dente.

• Pro Tip: Reserve about 1/2 cup of the starchy pasta water before draining, just in case you want to loosen the sauce later. Drain the pasta and set aside.

3. Build the Sauvignon Blanc Sauce

• Sauté Aromatics: Turn the chicken skillet down to medium heat. Add the extra virgin olive oil. Toss in the diced shallots and sauté for 2 to 3 minutes until translucent, scraping up any delicious browned bits left behind by the chicken. Add the minced garlic and cook for another 30 seconds until fragrant.

• Deglaze: Pour in the Sauvignon Blanc and lemon juice. Bring to a simmer and let the alcohol cook off and reduce by about half (roughly 3 to 4 minutes). Season lightly with salt and black pepper.

4. Toss and Assemble

• Warm the Mix-Ins: Turn the heat down to low. Stir the Kalamata olives, roasted red peppers, and artichoke hearts into the wine sauce just long enough to warm them through (about 1 minute).

• Combine: Add the cooked rigatoni and fresh baby spinach to the skillet. Toss everything together gently until the spinach just begins to wilt from the residual heat.

• Finish: Stir in the dried oregano and dried parsley, and gently fold in about half of the crumbled feta cheese.

5. Serve

• Plate: a generous portion of the Mediterranean pasta.

• Shingle: the sliced grilled chicken across the top of the pasta.

• Garnish: with the remaining crumbled feta cheese and an extra pinch of dried herbs. Serve with warm pita bread on the side.