I
had been craving something with Greek flavors and especially a pasta dish and
we had some tomatoes we needed to use so I looked through my saved recipes (I
have about three lifetimes worth) to discover one from Taste Of Home which
sounded almost perfect but I adapted it a little to suit our taste and
ingredients – we prefer tossed vs. baked for most pasta dishes.
Greek
Pasta Bake Toss – Adapted From “Taste Of Home”
Ingredients:
1
package penne pasta
3-4
cups cubed cooked chicken breast (we grilled ours)
29
ounce can tomato sauce
1
cup fresh tomatoes, diced and squeezed a little
1
cup cherry tomatoes, whole or halved depending on size
2
packages fresh spinach, chopped and sautéed (or 10 oz frozen)
½
cup each sliced ripe and kalamata olives, sliced
1/3
cup chopped onion
2
tablespoons chopped yellow pepper
1
tsp minced garlic
1
teaspoon dried basil
1
teaspoon dried oregano
1/2
cup shredded mozzarella cheese
1
cup crumbled feta cheese, plus more for garnish
Directions:
1. In a
12” sauté pan, with some olive oil, cook the onion and green pepper until soft,
then add the garlic and cook until fragrant.
2. Add
the spinach and sauté until well wilted and most of the liquid is gone.
3. Stir
in the tomato sauce, diced & grape tomatoes, chicken, herbs, olives, and
S&P to taste and simmer about 20 minutes.
4. Cook
pasta according to package directions; drain and return to cooking pan
5. Add
the sauce to the pasta cooking pan along with the cheeses and toss until well
combined.
6. Plate
and top with a little more feta.
We
served it with a Caesar salad for a delicious meal – this was definitely a
keeper pasta dish.
Photos
can be enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
3/21/17 Meal Date
