Pasta with chicken mince and feta


Ingredients for 6 people


  • 400g Karagiannakis Poultry chicken mince 
  • 500g Penne pasta
  • 2 tbsp olive oil for the vegetables 
  • 2 tbsp olive oil for the chicken mince 
  • 1 tbsp olive oil for the pasta
  • 100g leek sliced
  • 1 clove garlic chopped
  • 100g carrot diced
  • 100g celery chopped
  • 100 ml red wine
  • 250g grated tomato
  • 1 tsp sugar
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dry oregano
  • 20g butter
  • 100g grated Parmesan cheese
  • 400g crumbled feta cheese to serve
  • A few drops of lemon
  • Salt and pepper

Heat the olive oil in a deep frying pan on high heat until the pan and oil are hot. Add the leek, garlic, carrot and celery, season with salt and cook on low heat letting it simmer for at least 10 minutes with the lid on until the leek is translucent and glossy and the vegetables are tender. When ready, remove from the pan. Cook the pasta in a large saucepan of 3 liters salted boiling water following packet directions or until al dente. Drain leaving just a little water. Drizzle with olive oil and leave to the side until you prepare the chicken mince. Keep note that noodles take half the cooking time of chicken mince. Prepare the chicken mince. Heat the remaining olive oil. Add the chicken mince and stir with a fork until separated or better with a wire whisk for scrambled eggs. Add salt and pepper, the tomato paste and the wine. Follow with the carrot, leek and celery you have prepared and let the chicken mince simmer for 15 minutes on medium heat, with the lid on. Add the grated tomatoes, sugar, paprika and oregano and cook uncovered for 10 minutes. Add the butter, lemon juice and parmesan. To serve, spoon the pasta into the hot sauce and let them sit for a few minutes, to absorb it. Serve with feta cheese and fresh ground pepper.


Prepare all your ingredients in advance. Chop or dice to the same size, ready in bowls so you can have them the moment you need them.

Try to synchronize sauce cooking and pasta cooking. It's easy. Cooking pasta in Italy is done using two pots, one for pasta, and one for the sauce.

Pasta should not be drained but transferred in the sauce using a clamp tong or pasta spoon and complete their cooking there. Try it. 

Parmesan cheese, lemon juice and butter are the secrets to a good thick sauce.



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