Greek Spaghetti

Greek Spaghetti by

Jasmin Queen


Serves 4


  • 1 lb. chicken, cooked and cut into slices
  • 1 lb. spaghetti
  • 3 tbsp. capers
  • 2 cups cherry tomatoes, halved
  • 3 tbsp. flat-leaf parsley, chopped
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 6 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 lemon
  • 1 diced jalapeño, to add spice
  • salt and pepper, to taste


  1. In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  2. Cook spaghetti according to package directions and drain.
  3. In a medium frying pan, heat the olive oil on medium-low heat. Add the garlic and cook, stirring for one minute.
  4. Add the cooked pasta and garlic oil to the tomato mixture and toss. Top with chicken and freshly squeezed lemon juice.
  5. Serve and enjoy!

Swap out the spaghetti in this for whole wheat spaghetti or zucchini noodles.