Greek Chicken Souvlaki Pasta with Creamy Feta Sauce

Ingredients

For the Chicken Souvlaki

• 500g chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Greek yogurt
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt & pepper to taste

For the Pasta

• 300g penne or rigatoni
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced olives (optional)
• 1/4 cup chopped fresh parsley

For the Creamy Feta Sauce

• 1 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 cup crumbled feta
• 1/2 cup Greek yogurt
• 1/2 tsp garlic powder
• Salt & pepper to taste

Directions

In a bowl, combine olive oil, lemon juice, Greek yogurt, garlic, oregano, paprika, salt, and pepper. Marinate the chicken for 20 minutes.

Cook pasta according to package instructions; drain and set aside.

Heat olive oil in a skillet and sauté the marinated chicken until golden and fully cooked.

In a separate pot, melt butter, whisk in flour, and cook for 1 minute.

Gradually add milk, whisking until thickened.

Stir in feta, Greek yogurt, garlic powder, salt, and pepper to make the creamy sauce.

Add cooked pasta, chicken, cherry tomatoes, and olives to the sauce. Toss gently until well coated and heated through.

Garnish with fresh parsley before serving.

Nutritional Information (Approx. per serving)

Calories: 610

Protein: 39g

Fat: 22g

Carbs: 66g

Fiber: 4g

Sugar: 8g