I normally don’t share too many recipes here on the blog, but this one was too good to pass up. For our readers from Birmingham, you are likely already familiar with local Greek restaurant Taziki’s and their famous Friday Special Pasta. For those who aren’t from Birmingham, if you love Greek food you’re in for a real treat. I’ve been searching for a recipe that duplicates this entree for a while, and I’m happy to say that I have finally found one. This recipe is easy, relatively healthy, and absolutely delicious. It also makes enough to serve a large group, so it is great for gatherings. Enjoy!
Taziki’s Friday Pasta
3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta and chicken with vinaigrette; keep warm.
Spoon approximately 2-3 cups pasta and chicken onto lettuce; top with diced tomato, feta cheese and fresh basil, to taste.
***My cooking notes: I actually cut the chicken in this recipe in half, and still had more than enough. So if you’re looking to make this recipe budget-friendly, only use 3 breasts of chicken. Also, this recipe makes a TON of food, so if you are only serving 2 people, make sure to cut it in half. The pasta and chicken are best served warm, so don’t let them get cold before tossing in the vinaigrette.