Castella Imports

Greek Ziti


1 cup canned low sodium chicken broth or homemade stock    
2 teaspoons Castella Oregano 
3 boneless, skinless chicken breasts (about 1 pound in all) cut into 1/2 inch cubes    
1/2 pound ziti    
4 ounces Castella Feta Cheese, crumbled (about 3/4 cup)    
1 tablespoon Castella Lemon Juice 
1 teaspoon salt    
1/2 teaspoon Castella Ground Black Pepper
3 tablespoons Castella Parsley
1 1/2 cups cherry tomatoes, halved    


  1. In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4 minutes.  Stir the chicken cubes, cover the pan, and remove it from the heat. 
  2. Let the chicken steam in the hot broth until just done, about 8 minutes.  
  3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. 
  4. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper and parsley. 
  5. Stir until the cheese is completely melted. 
  6. Toss in the cherry tomatoes.    

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