Grilled Chicken & Pasta Dalla Casa Di Memphis

Juicy tomatoes and chicken, salty olives and feta and perfectly cooked spinach and pasta: Are you drooling yet? This straight-from-Italy, 8-ingredient recipe is ideal for two and those that want to impress (without all the hassle of difficult techniques).


  • 2 C dry pasta, cooked al dente (penne or bowties work well)
  • 1 tsp olive oil
  • 1 clove garlic
  • 1 chicken breast
  • 2 C fresh spinach
  • 1 large tomato, chopped or 10 dried tomatoes, slivered
  • 10 Kalamata olives, quartered
  • 2 oz. feta cheese


  1. Preheat Memphis to 375 degrees F.
  2. Oil your grates and grill chicken breast a few minutes on each side until internal temperature reaches 160 degrees F.
  3. Remove the chicken breast from the grill and allow to rest. Removing the chicken from the grill before it reaches the desired 165 degrees F desired temperature helps keep it juicy and the breast will continue to cook while resting.
  4. Turn heat on Memphis down to 350 degrees F.
  5. Combine olive oil, garlic, spinach, tomato and olives in a pan and sauté until the spinach begins to wilt, then chop the chicken, add and cook until the spinach wilts completely, about 3 minutes.
  6. Add the pasta and toss.
  7. Remove from the grill, divide between two plates and sprinkle crumbled feta on top.
  8. Mambo Italiano, Memphis-Style!

Leave Your Review

Have you made this recipe? Leave your review and share your feedback below!

Your Rating:

Thank your for your review!

Review ratings are recalculated once every few hours - check back shortly to see the new recipe rating!