Chicken Feta Greek Pasta
A vibrant and satisfying pasta dish that combines tender chicken, savory feta, sweet tomatoes, and crunchy olives, perfect for a quick weeknight dinner.
Ingredients
Pasta and Protein
- 12 oz penne or fusilli pasta These pasta shapes embrace the sauce beautifully.
- 2 medium boneless, skinless chicken breasts Cut into bite-sized pieces, serving as the dish's protein-packed star.
Vegetables
- 1 small red onion Finely chopped for depth of flavor.
- 2 cloves garlic Minced to infuse richness.
- 2 cups baby spinach leaves Introduce a nutritious leafy element.
Fruits and Condiments
- 3.5 oz sun-dried tomatoes Oil-packed and drained, sliced.
- 3.5 oz cherry tomatoes Halved for a fresh contrast.
- 2 oz pitted Kalamata olives Halved for a salty and briny flavor.
Dairy and Fats
- 4 oz feta cheese Crumbled, the key ingredient that ties everything together.
- 2 tbsp olive oil For sautéing and added richness.
Herbs and Spices
- 1 tsp dried oregano Brings the essence of Greece.
- 1/2 tsp dried thyme Rounds out the flavor profile.
- 1/2 tsp chili flakes Optional for a dash of heat.
- Salt and freshly ground black pepper To taste, essential seasonings.
- 2 tbsp fresh parsley Chopped for brightness.
- 1 tbsp fresh dill Optional for a refreshing twist.
Instructions
Preparation
- Begin by boiling a large pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside 1/2 cup of the pasta cooking water.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken, seasoning it with salt, pepper, oregano, and thyme. Sauté for 6-8 minutes until golden brown and cooked through. Transfer to a plate and let rest.
Sautéing the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the red onion and red bell pepper for 3-4 minutes until softened.
- Add the minced garlic and let it sizzle for about a minute until fragrant.
- Stir in the sun-dried tomatoes, cherry tomatoes, and Kalamata olives, cooking for about 2 minutes until the tomatoes release their juices.
Combining Ingredients
- Return the chicken to the skillet and fold in the baby spinach leaves, allowing them to wilt.
- Add the drained pasta and toss thoroughly with all ingredients. If needed, use reserved pasta water for a creamy texture.
- Remove from heat and gently fold in the crumbled feta, fresh parsley, and optional dill. Taste and adjust seasoning.
- Serve immediately while warm.
Notes
For a lighter option, consider whole grain pasta or substitute grilled chicken with quinoa for a vegetarian twist. Adjust seasoning before serving to enhance flavors.