Description
A vibrant and flavorful pasta dish combining tender chicken, creamy feta, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3.5 oz sun-dried tomatoes, oil-packed and drained, sliced
- 3.5 oz cherry tomatoes, halved
- 2 oz pitted Kalamata olives, halved
- 2 cups baby spinach leaves
- 4 oz feta cheese, crumbled
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain the pasta, saving about ½ cup of the pasta water.
- Sauté the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season chicken pieces with salt, pepper, oregano, and thyme. Sauté for 6 to 8 minutes until golden brown and cooked through. Transfer chicken to a plate.
- Cook the Vegetables: Using the same skillet, add the remaining olive oil. Sauté the onion and bell pepper for 3 to 4 minutes until softened. Add garlic and cook for 1 additional minute.
- Combine Ingredients: Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Stir and cook for about 2 minutes. Return chicken to the skillet and toss in baby spinach until wilted.
- Mix Everything Together: Add the drained pasta to the skillet, tossing thoroughly. Use the reserved pasta water to loosen the mixture if needed.
- Finish and Serve: Remove the skillet from heat. Fold in crumbled feta, parsley, and optional dill. Adjust seasoning as desired and serve immediately.
Notes
For a vegetarian version, substitute chicken with chickpeas or mushrooms. Use seasonal vegetables for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg