Greek Chicken Pasta


Servings: 4-5 | Prep time: 25 minutes | Cook time: 20 minutes

  • 4- 3 oz chicken breasts, cubed
  • 300 grams Kaslo Sourdough Buckwheat Pasta
  • Wooden skewers


  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper


  • 1 cup plain organic Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, minced
  • 1/2 cup diced cucumber
  • 1 tablespoon fresh garlic, minced


  1. Combine all marinade ingredients together. Chop chicken breasts and put in marinade, make sure all the chicken is coated. Marinate in the fridge for 20 minutes.
  2. Meanwhile, mince and dice dill, cucumber and garlic. Combine with lemon juice and greek yogurt and store in the fridge for the flavours to meddle together.
  3. Set oven to 350F. Remove chicken from the fridge and spear through the wooden skewers. Cook for 20 minutes.
  4. Boil water with salt, add Semolina and Buckwheat Kaslo Sourdough Pasta. Cook to desired tenderness (5-8 minutes). Drain and let cool.
  5. Combine sauce with pasta and serve with chicken skewers on top.

Serve and Enjoy!

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