Gyros Pasta Bake in Metaxa Sauce

Juicy gyros chicken meets penne in a creamy tomato-Metaxa sauce, topped with melted feta and mozzarella. A real knockout for hungry appetites.

By Charly · 2 servings · 40 minutes

Ingredients

• 300 g chicken breast fillet
• 200 g penne
• 1 Stück onion
• 2 Stück garlic cloves
• 1 EL olive oil
• 50 ml Metaxa
• 1 Dose chopped tomatoes (can)
• 150 ml cream
• 150 g Greek yogurt
• 100 g feta
• 100 g mozzarella
• 1 TL sweet paprika powder
• 1 TL oregano, dried
• 1 EL lemon juice
• salt
• pepper

Method

1. Cut the chicken into strips and season it with paprika powder, oregano, salt and pepper.
2. Sear the chicken strips in olive oil in a large pan until golden brown all over, then remove them.
3. Peel the onion, dice it finely and press in the garlic. Sauté both in the cooking fat until translucent, it already smells wonderful.
4. Deglaze with the Metaxa and let it reduce briefly until the pan is almost dry.
5. Add the chopped tomatoes, season with salt, pepper and lemon juice, and let everything simmer for about 10 minutes.
6. Stir the cream and yogurt into the sauce and let it warm through briefly, but don't let it boil again.
7. Cook the penne in plenty of salted water until al dente, drain them and fold them into the sauce.
8. Preheat the oven to 200 degrees, top and bottom heat. Spread the pasta, chicken and sauce in a baking dish.
9. Crumble the feta over it and spread the mozzarella on top.
10. Put the dish in the oven for about 15 minutes until the cheese is golden brown, and let it rest briefly before serving.