PREPARE: Greek Chicken Pasta

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients

1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish

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Directions

Preparation 15 minutes

Cook 15 minutes

Ready In 30 minutes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.

Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.

Cook and stir until heated through, about 2 to 3 minutes.

Remove from heat, season with salt and pepper, and garnish with lemon wedges.

PREPARE: Greek Chicken & Vegetable Ragout

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor.

This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill.

Ingredients 6 servings

1 pound carrots, cut into 1¼-inch pieces, or 3 cups baby carrots

1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1¼-inch-wide wedges

2 pounds boneless, skinless chicken thighs, trimmed

1 14-ounce can reduced-sodium chicken broth

⅓ cup dry white wine

4 cloves garlic, minced

¾ teaspoon salt

1 15-ounce can artichoke hearts, rinsed and quartered if large

1 large egg

2 large egg yolks

⅓ cup lemon juice

⅓ cup chopped fresh dill

Freshly ground pepper to taste

Preparation

Active
40 m

Ready In
3 h 15 m

Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables.

Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2½ to 3 hours on high or 4 to 4½ hours on low.

Add artichokes to the slow cooker, cover and cook on high for 5 minutes.

Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.

Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about ½ cup of the cooking liquid into the egg mixture. Whisk until smooth.

Whisk the egg mixture into the remaining cooking liquid in the slow cooker.

Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Freezing is not recommended. | Prep ahead: Peel and cut potatoes; cover with water.

Trim chicken thighs. Combine broth, wine and minced garlic. Refrigerate in separate covered containers for up to 1 day.

For easy cleanup, try a slow-cooker liner.

These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.