Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Mediterranean Chicken and Beef Pasta with Vegetable Medley
A hearty Mediterranean-inspired pasta dish combining tender chicken and ground beef with a vibrant mix of sautéed vegetables including peppers, cabbage, carrots, celery, and leek, finished with beans for added protein and fiber. This one-pot wonder brings together classic Mediterranean flavors in a comforting, wholesome meal.
60 min
Easy
6 servings
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Taste Profile
Sweet3/10
Salty3/10
Sour0/10
Umami6/10
Spicy1/10
🥄 Texture
The dish will have a mix of textures: al dente pasta provides a firm, slightly chewy base while cubed chicken and crumbled ground beef add tender, meaty bites. The vegetables and beans become soft but retain some bite, giving occasional crunch from celery and bell pepper pieces.
👃 Aroma
A savory, meaty aroma dominates with warm notes from browned beef and chicken, rounded by olive oil and broth. Herbaceous top notes of dried oregano and basil combine with subtle sweetness from leek, bell pepper, and carrot for a balanced, homey fragrance.
🍷 Pairs Well With
Medium-bodied red wine such as Sangiovese or Grenache; alternatively a dry rosé or a crisp white like Vermentino for a lighter pairing.
🥗 Side Dishes
Simple Greek salad with lemon-olive oil dressing; crusty bread or garlic bread to soak up the broth; or a side of tzatziki and roasted vegetables for a Mediterranean complement.
Ingredients(15 items)
- 1400 grams chicken breast (cubed)
- 2300 grams ground beef
- 3300 grams pasta (penne or rigatoni)
- 42 large bell peppers (diced)
- 53 cups cabbage (chopped)
- 62 medium carrots (sliced)
- 72 stalks celery (diced)
- 81 large leek (white and light green parts, sliced)
- 91.5 cups canned beans (drained and rinsed)
- 104 tablespoons olive oil
- 111 teaspoon dried oregano
- 121 teaspoon dried basil
- 130.5 teaspoon salt
- 140.25 teaspoon black pepper
- 156 cups water or vegetable broth
Nutrition Information(per serving)
485
Calories
38g
Protein
52g
Carbs
14.5g
Fat
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- 3
Add the remaining 2 tablespoons of olive oil to the pot and add the ground beef. Cook for 5-6 minutes, breaking it apart with a spoon, until browned. Drain excess fat if needed.
- 4
Add the sliced leek, diced celery, and sliced carrots to the pot. Sauté for 3-4 minutes until slightly softened.
- 5
Add the diced bell peppers and chopped cabbage. Stir well and cook for 5 minutes, allowing the vegetables to begin softening.
- 6
Return the cooked chicken to the pot and stir to combine with the beef and vegetables.
- 7
Add the dried oregano, basil, salt, and black pepper. Stir well to distribute the seasonings evenly.
- 8
Pour in the water or vegetable broth and bring the mixture to a boil.
- 9
Add the pasta to the pot and stir to prevent sticking. Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally.
- 10
When the pasta is nearly tender, add the drained beans and stir gently to incorporate.
- 11
Continue cooking for 2-3 minutes until the pasta is al dente and the beans are heated through.
- 12
Taste and adjust seasoning as needed. Serve hot and enjoy your Mediterranean feast.
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