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Cypriot-style pasta & chicken

Cypriot-style pasta & chicken


Try this really simple Turkish Cypriot dish

  • Feeds 4 Feeds 4
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    2893kj 691kcal
  • Fat
    High 45%
  • Saturates
    High 50%
  • Sugar
    Low 3%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 61g


  • 750g pack Co-op British chicken thighs
  • 200ml chicken stock, made with 1 stock cube
  • 2 tbsp Co-op olive oil
  • 320g Co-op Irresistible penne rigate
  • 120g Co-op halloumi, finely grated
  • 1 tsp dried mint
  • ½ tsp freshly ground black pepper
  • Mint leaves, to garnish (optional)
  • 115g pack Co-op babyleaf salad and lemon wedges, to serve


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the chicken thighs in a large pan then pour in 3 litres cold water
  3. Bring to the boil, then add the stock and simmer for 45 mins
  4. Remove the chicken with a slotted spoon and pat dry with kitchen paper, then put in an ovenproof dish
  5. Drizzle with the oil and season, then roast for 15 mins, until the skin is crispy
  6. Meanwhile, bring the broth back up to the boil
  7. Add the pasta, then cook according to the pack instructions
  8. In a large bowl, combine three-quarters of the halloumi with the mint and pepper
  9. Transfer the pasta to the halloumi bowl with a slotted spoon and stir to combine
  10. Top with the chicken, then sprinkle with the reserved cheese, and mint leaves if using
  11. Serve with the salad and lemon wedges

This recipe is from Meliz Cooks

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