Greek Chicken Farfalle

  • Yield: 6 servings


4-- Boneless, skinless chicken breast halves cut into bite size pieces
3teaspoons Greek seasoning, divided
3tablespoons olive oil, divided
1-- (12 oz) box bow tie pasta
1-- (10 oz) can chicken broth, divided
1clove garlic chopped
1bunch broccoli separated into florets
1-- red bell pepper coarsly chopped
1-- yellow bell pepper coarsly chopped
1small zucchini squash, sliced
1small yellow summer squash, sliced
1/4-- or 1/2 teaspoon red pepper flakes
4ounces garlic & herb Feta cheese, crumbled


  1. Sprinkle 2 teaspoons Greek seasoning over chicken pieces. In 12 inch skillet or Dutch oven, over medium heat place 2 Tablespoons of the olive oil. Add chicken and cook stirring often, 6-8 minutes or until chicken is done. Remove chicken from pan and set aside. Leave the drippings in skillet and use for cooking veggies.
  2. Cook pasta as package directs substituting 3/4 cup chicken broth for 3/4 cup of the water. Reserve remaining broth. Drain and set aside.
  3. In same skillet over medium heat place remaining tablespoon olive oil, add garlic, broccoli, peppers, zucchini, squash,red pepper flakes and remaining 1 teaspoon Greek seasoning. Cook and stir for about 3-4 minutes. Add chicken, pasta, and remaining chicken broth. Cover and simmer for 2 minutes or until heated through. Serve in skillet or large serving dish. Top with crumbled Feta cheese.