Name: Chicken Feta Greek Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 oz penne or fusilli pasta; 2 medium boneless, skinless chicken breasts (about 12 oz); 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)

Description

A vibrant and flavorful Chicken Feta Greek Pasta that brings together succulent chicken, sun-dried tomatoes, crumbled feta cheese, and a medley of colorful vegetables in a quick and easy dish.

Ingredients

Scale

12 oz penne or fusilli pasta
2 medium boneless, skinless chicken breasts (about 12 oz)
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)

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Instructions

Cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
Sauté the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, oregano, and thyme. Sauté for 6 to 8 minutes, allowing the chicken to turn golden and cook through. Transfer the chicken to a plate, leaving the drippings in the skillet.
Vegetable medley: In the same skillet, pour in the remaining tablespoon of olive oil. Add the chopped onion and diced red bell pepper, sautéing for 3 to 4 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.
Introduce the sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet, cooking for approximately 2 minutes while stirring to combine.
Return the chicken to the skillet and add the fresh baby spinach leaves. Continue to sauté until the spinach wilts, giving an inviting green hue to your dish.
Toss the drained pasta into the skillet, mixing thoroughly with the sautéed chicken and vegetables. If needed, add reserved pasta water little by little until the mixture loosens and combines well.
Remove the skillet from heat. Gently fold in the crumbled feta, fresh parsley, and optional dill. Taste and adjust seasoning with additional salt, pepper, and chili flakes if you desire that extra kick.
Serve immediately: Plating your Chicken Feta Greek Pasta while it’s warm allows the flavors to shine at their best. Dive in with eagerness that will leave everyone at the table wanting more.

Notes

For a different protein, substitute chicken with shrimp or chickpeas. Make-ahead tips: Prepare chicken and chop vegetables in advance to save time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 30g
Cholesterol: 60mg