Скачать или смотреть This One-Pot Chicken Pasta Tastes Just Like Greek Hilopites! 🇬🇷

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Ingredients

2 tablespoons olive oil
1–2 pounds boneless, skinless chicken thighs
Salt and black pepper, to taste
1 onion, finely chopped
4–5 garlic cloves, grated
1 teaspoon dried oregano
Pinch of crushed red pepper flakes (optional)
1 (8 oz/240g) can tomato sauce or crushed tomatoes (lightly seasoned with salt, sugar & pepper)
½ cup water
1 sprig rosemary
½ cup pitted olives (such as Kalamata and Castelvetrano)
½ pound (225g) papardelle pasta or your favorite pasta
Crumbled feta cheese, to taste
Salt, to taste
4–5 cups water
Instructions

Season the chicken on both sides with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken in an even layer and brown for 4–5 minutes per side. Transfer to a plate.
Lower the heat if needed and add the chopped onion. Cook over medium heat until soft and golden. Add the garlic and cook until fragrant, about 30 seconds.
Return the chicken to the pot and add the tomato sauce, ½ cup water, oregano, crushed red pepper flakes, salt, and pepper. Stir together and simmer for 10 minutes.
Add the rosemary sprig, crumbled feta to taste, olives, and dry pasta. Add 4–5 cups of water and bring to a boil.
Reduce heat to medium and cook uncovered for 7 minutes, stirring occasionally. Taste and adjust seasoning.
Cover the pot, turn the heat off, and allow it to rest for 7–8 minutes.
Serve warm with more crumbled feta on top.

Notes
Papardelle is a great substitute for Greek hilopites in this dish.

You can use bone-in chicken for extra flavor—just adjust cooking time accordingly.

Castelvetrano olives add a buttery richness while Kalamata bring briny depth—use both if possible!

This dish tastes even better the next day, so it’s great for meal prep.

Add more water or broth if the pasta absorbs too much liquid.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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