Ally's Sweet and Savory Eats: Greek Feta Linguine

Wednesday, April 16, 2014

Greek Feta Linguine

*Have you entered my Apple MacBook laptop giveaway yet?  Enter HERE.


This dish was so darn good over the weekend that I am making it again for dinner tonight. It's light, refreshing, yet still has a ton of flavor.

Do you like feta cheese?

I personally love it.  It is a crumbly, aged cheese, made from sheep's milk or a mixture of sheep and goat's milk.  You'll see it a lot in European dishes, especially Greek dishes.  I love having it as a topper on pasta or a salad.  It is a bit salty, yet not overpowering at all.  Give it a try!

And think you can't find it?  Wrong.  I buy mine at Aldi's, so it is pretty much in every grocery store around.


I whipped up a quick marinade for this chicken {nothing like bland, boring chicken!}.  I recommended making your own marinades, they are so simple.  For this one I poured the ingredients in a small mason jar and let the kids go to town shaking it {make sure the lid is on tight}.

And then this morning before I left the house, I left a jar of this marinade on the kitchen counter with instructions for the husband to combine it with the thawed chicken to marinate.

Please, let him follow directions so I come home to this being done.


Greek Feta Linguine

Print this Recipe!

1 c. extra virgin olive oil
1/2 c. balsamic vinegar
1/4 c. grated Parmesan cheese
1 t. garlic powder
1 t. pepper
1 t. onion flakes
2 boneless, skinless chicken breasts, cut into strips
1 c. feta cheese
2 T. butter
1/2 lb. linguine
8 oz. diced tomatoes with basil and garlic

1.  Place cut up chicken breasts in a large plastic baggie.
2.  In a mason jar combine the ingredients for the marinade: olive oil, balsamic vinegar, Parmesan cheese, garlic powder, pepper and onion flakes.  Shake well and pour into the bag.
3.  Let chicken marinade at least 2 hours, or up to 8 hours.
4.  When ready to eat, grill chicken on a stove top or outside grill until juices run clear.
5.  In a stockpot cook the linguine according to directions.
6.  Toss the hot pasta and grilled chicken with the can of diced tomatoes, butter and feta cheese, adding more Parmesan cheese if desired.
7.  Serve hot.

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So much going on in our house lately!

I had my 36 week doctor's appointment today.  Let's just say I'm progressing!  My doctor doesn't expect me to make it past 38-39 weeks.  That is exciting and pretty darn scary at the same time.  I have a *#$!* ton of stuff to get done before then.

Thankfully my mom is coming tomorrow and staying for a couple of days.  I plan to tackle a bit more on the bedrooms and have a MUCH needed girls night out on Friday.  No kids, just dinner!  Fabulous.

Although, this weekend is Easter I will not be traveling.  Half of our extended family is heading in one direction and the other side is headed in another.  We are just staying put.  I do plan to put on an Easter egg hunt in our yard for the kids {even thought they've already been to two}.

And lastly, I hope to get some cooking done in the kitchen, along with some blog work.  A lot is going on behind the scenes here that you can't see right now, but I promise it will make my sight MUCH more user friendly soon.  Bare with me, I'm trying to find the time to work on it!

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