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You'll love this easy pasta dinner recipe loaded with chicken, vegetables, olives, and topped with feta!

Greek Pasta Toss

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You’ll love this easy pasta dinner recipe loaded with chicken, vegetables, and olives, all topped with feta cheese!

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 12 ounces bite-sized pasta
  • 1 tablespoon olive oil
  • 1/2 red onion roughly chopped
  • 16 ounces boneless, skinless chicken breasts cut into bite-sized pieces
  • 8 ounces baby bella mushrooms quartered
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 2 tablespoons red wine (optional)
  • 15 ounces canned petite diced tomatoes with basil, garlic, and oregano, drained
  • 12 kalamata olives pitted and halved
  • 1 zucchini cut into bite-sized pieces
  • 3.5 ounces feta cheese (reduced-fat is fine)


  1. Bring a large pot of lightly salted water to a boil. (Cover pot to boil faster.) Cook pasta according to package directions and drain.
  2. Meanwhile, add olive oil to a large skillet and heat over medium-high heat.
  3. Add onion, chicken, and mushrooms. Sprinkle with Italian seasoning and salt, and sauté until chicken is mostly cooked through. Stir in wine, and cook another 2-3 minutes.
  4. Stir in tomatoes, olives, and zucchini. Bring to a simmer, reduce heat to medium, and cook approximately 5 minutes until zucchini is tender. Stir in cooked pasta.
  5. Top individual servings with crumbled feta.
  • Author: Andi
  • Prep Time: 10
  • Cook Time: 20