Greek Spaghetti & Baked Chicken
Prepare the chicken and put in the oven. Make the spaghetti while the chicken is baking
Ingredients
Scale
- 1 16 ounce box uncooked spaghetti (Your choice – I used thin spaghetti_
- 2 Tablespoons extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup butter, melted
- 4 cloves garlic, minced
- 1 cup fresh basil, chopped OR whatever seasonings you want (oregano, italian seasoning, etc) (smaller amount if using dried)
- 1/2+ cup shredded Parmesan cheese
- 1 1/2 pounds Roma tomatoes, seeded & chopped OR Grape tomatoes, halved
- 1/4 pound feta cheese
- 1/2 cup kalamata olives, halved (Optional)
- FOR THE BAKED CHICKEN
- 2–4 boneless, skinless chicken breasts
- 2 Tablespoons Olive Oil
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to directions. Drain
- While spaghetti is cooking saute minced garlic in the 2 Tablespoons of olive oil, just until barely cooked – about 2 minutes, moving around with spoon while sauteing.
- In a LARGE bowl, add chopped tomatoes, sauteed garlic, basil (or whatever herbs you are using) tomatoes, feta cheese, and olives.
- When pasta is cooked and drained, add to the bowl. Add the 1/4 cup olive oil and melted butter and toss everything until mixed well. Top with Parmesan cheese. Add salt and pepper to taste
- FOR THE BAKED CHICKEN
- Preheat oven to 400 degrees
- In a Ziplock bag, toss chicken breasts with olive oil and seasonings. Mix well to coat.
- Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165 degrees
- Rest 5 minutes before serving.