Grilled Chicken with Bow Tie Pasta Salad

A hearty Greek inspired pasta dish with the traditional combination of chicken, kalamata olives, pasta, feta cheese and a unique marinade of Greek Lemon flavor.


  • 1 1/2 Lb chicken breasts
  • 3/4 Lb bow tie pasta
  • 1/2 Lb baby portabella mushrooms
  • 1 bunch scallions
  • 2 cups grape or cherry tomatoes
  • 1/2 cup Kalamatta olives
  • 1 Tlbs. Extra Virgin Olive Oil or vegetable oil
  • 1/2 cup feta cheese
  • 3 cloves of garlic, chopped
  • 2 tsp. of oregano
  • Salt and pepper to taste
  • Shirlie Jayne's Lemony Greek Dressing

How to Prepare

Serves 4

  1. Marinate the boneless chicken breast in 1 cup of Shirlie Jayne's Lemony Greek Salad Dressing using a large sturdy zip lock bag.
  2. Place in refrigerator for 2 – 3 hours or overnight.
  3. Grill over a medium to low flame until no longer pink and cooked through.
  4. Cut the chicken into strips or in bite size pieces and chill in refrigerator. 
  5. Cook the noodles according to the instructions on the package, then chill under cold running water, drain and chill in the refrigerator. 
  6. Heat the oil in a saute’ pan. Add the mushrooms and tomatoes and saute’ until tender. Toward the end of cooking, add the garlic and oregano.  Chill in the refrigerator.
  7. In a large bowl combine chicken, sauteed mushrooms and tomatoes, and olives with Lemony Greek Salad Dressing to taste.
  8. Toss the noodles with the scallions, arrange in a swirl on plates.
  9. Top with the chicken mixture, feta cheese, salt and pepper to taste, and serve. 

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