Greek · intermediate
Greek Spiced Chicken And Courgette Pastitsio Skillet
A streamlined stovetop version of Greek pastitsio featuring seasoned ground chicken, tender courgettes, pasta, and a rich feta sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Boil the penne pasta in salted water according to package instructions until al dente, then drain and set aside.
- 02
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the minced onion and garlic, and sauté for 3 minutes until softened.
- 03
Add the ground chicken to the skillet and cook for 6 minutes, breaking it apart until no longer pink.
- 04
Stir in the sliced courgettes, tomato purée, ground cinnamon, salt, and pepper, then simmer for 8 minutes until the sauce thickens and courgettes are tender.
- 05
Whisk together whole milk and crumbled feta cheese, then stir directly into the chicken and pasta mixture off the heat to create a creamy coating.
- 06
Return the skillet to low heat for 2 minutes, stirring gently until the cheese softens and coats the pasta smoothly before serving.
A LITTLE KITCHEN KNOW-HOW
Emulsion Coating
Combining hot starch-rich pasta with dairy off heat allows cheese to melt smoothly into a silky sauce that clings to the pasta.
Notes from the kitchen
- Keep the pasta slightly firm when boiling so it absorbs the meat sauce without becoming mushy.
- Whisk the milk and feta thoroughly before adding to ensure even melting without curdling.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.