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  • Writer's pictureNikki Glekas

Chicken with Tomato & Pasta


Chicken with Tomato & Pasta is a classic Greek chicken meal that’s served year-round. I like making this for my family because they always eat the entire plate and I feel good knowing they’ve gotten a healthy, delicious meal. If you don’t have pasta to serve it with, don’t worry, you could also serve it with rice. It’s really nice to have one or the other to absorb the juices.

Like a lot of good Greek recipes, this one doesn’t not have a ton of ingredients, yet it yields incredible flavor. So long as you use the amount of chicken that’s indicated in the recipe, you can use whatever part of the bird you like. If you have a whole chicken you’d like to carve up that’s fine. Alternatively, if you want to use chicken thighs you’ve had in the freezer, or perhaps, split chicken breasts because that’s all you can find – don't worry, they’ll all work well. It’s so nice when recipes are flexible like that!

Then, brown the chicken as indicated because it’s the key to great flavor, and then continue the recipe from there. I like to get this going and then make a salad and boil the pasta while it simmers on the stovetop.

Today you’ll see I’m using my favorite pasta from 776 Deluxe. It’s an egg noodle with incredible flavor that maintains good structure when it’s cooked up. I love their products so much and can’t wait to share more about this awesome company with you!

Once the chicken is cooked l like to fill bowls with the noodles and serve the chicken and sauce over them. It’s a cozy, easy weeknight meal that pleases the whole family. To top it off nicely, shower each helping with some freshly grated Parmesan cheese, or crumbled feta. Add a lovely green salad on the side and dinnertime is guaranteed to be a hit!



Chicken in Red Sauce | Kokkinisto


This is a classic weeknight dinner in Greece. I make it a lot because my kids love it. It’s simple to prepare and tastes wonderful. I typically serve it with pasta or rice because it soaks up the delicious sauce. With an easy green salad on the side you’ve got a warm, healthy meal.

Makes 4 to 6 servings

  • 4 to 5 lbs of chicken legs and thighs with skin on

  • 1 teaspoon salt

  • ½ teaspoon freshly cracked black pepper

  • 4 tablespoons olive oil

  • 1.5 cups of all-purpose flour

  • 1 medium onion, finely chopped

  • 1 6oz can of tomato paste

  • 1 tablespoon salt

  • Hot water

  1. Line a baking sheet with parchment paper and place the chicken pieces on it. Sprinkle the chicken with 1 teaspoon salt and ½ teaspoon pepper.

  2. Add the olive oil to a large pan and warm over medium-high heat.

  3. Place the flour in a shallow bowl and dip the chicken pieces in it until they’re coated on all sides.

  4. Place the chicken in the olive oil and brown the piece on all sides, taking turns with the chicken pieces as needed so the pan doesn’t get too crowded. Once the pieces are browned, remove the chicken from the pan and place them back on baking sheet with the parchment paper removed.

  5. Add the chopped onion to the pot with olive oil and saute until it’s softened and translucent.

  6. Stir the tomato paste and add the chicken back into the pot.

  7. Pour hot water into the pot until ¾ of the chicken is covered. Drop in the cinnamon stick and stir in the tablespoon of salt.

  8. Cover and bring to a boil for 2 minutes, then turn to medium heat covered for 50 minutes to 1 hour.



Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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