Mediterranean Chicken Pasta

By bklynmommy

Ingredients

• Chicken
• 1/2 cup olive oil
• 1/2 cup Greek Yogurt
• 1 Tbsp Greek Seasoning
• 1 tsp lemon juice
• 1 tsp white vinegar
• 1/4 tsp ground black pepper, or to taste
• 2 lbs chicken tenders
• Pasta
• 16 oz penne pasta
• 1 jar (26oz) spaghetti sauce
• 6 oz crumbled feta cheese

Details

Adapted from plainchicken.com

Preparation

Step 1

In a medium bowl, stir together the olive oil, Greek yogurt, Greek seasoning, lemon juice, white vinegar, and pepper. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day). Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

While the chicken cooks, boil the pasta. Drain and set aside. In a large saucepan heat the spaghetti sauce. Add feta cheese and simmer for 5 minutes.

To serve, divide cooked pasta between pasta bowls. Top with sauce and chicken tenders.