why make this recipe
Chicken Feta Greek Pasta is a delightful dish that brings together fresh ingredients and vibrant flavors. It combines the goodness of protein-rich chicken with the tangy taste of feta cheese and the freshness of vegetables. This recipe is perfect for a quick weeknight dinner or a hearty meal with friends and family. It’s easy to prepare, satisfying, and can be made in under 30 minutes.
how to make Chicken Feta Greek Pasta
Ingredients :
- 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)
Directions :
- Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain using a colander and set aside, reserving 1/2 cup pasta cooking water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, oregano, and thyme. Sauté for 6 to 8 minutes until golden and cooked through. Transfer chicken to a plate.
- In the same skillet, heat the remaining tablespoon olive oil. Add chopped onion and diced red bell pepper, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
- Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Cook for approximately 2 minutes, stirring well.
- Return the chicken to the skillet, then add baby spinach leaves. Sauté until spinach is wilted.
- Add drained pasta to the skillet, tossing thoroughly with the chicken and vegetables. Add reserved pasta water, a little at a time, if needed to loosen the mixture.
- Remove skillet from heat and gently fold in crumbled feta, parsley, and optional fresh dill.
- Taste and adjust seasoning with additional salt, pepper, and chili flakes if desired. Serve immediately.
how to serve Chicken Feta Greek Pasta
You can serve Chicken Feta Greek Pasta hot directly from the skillet. It pairs well with a light salad or some crusty bread. Garnishing with extra parsley or feta can enhance the presentation and flavor.
how to store Chicken Feta Greek Pasta
To store leftover Chicken Feta Greek Pasta, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a little olive oil or water to keep it moist.
tips to make Chicken Feta Greek Pasta
- Make sure not to overcook the pasta; it should be al dente.
- Use fresh vegetables for better flavor and nutrition.
- Adjust the amount of chili flakes based on your spice preference.
- You can add more veggies like zucchini or mushrooms if you like.
variation
You can customize this recipe by using different types of pasta or swapping chicken for shrimp or grilled vegetables to keep it vegetarian.
FAQs
Can I use other cheeses instead of feta?
Yes, you can try using goat cheese or mozzarella for a different flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetables in advance and mix them with the pasta just before serving.
What other vegetables can I add?
You can add bell peppers, zucchini, or even artichokes for added texture and flavor.
Chicken Feta Greek Pasta
A delightful dish combining protein-rich chicken, tangy feta, and fresh vegetables, ready in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 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 pasta in a large pot of boiling salted water according to package directions until al dente. Drain using a colander and set aside, reserving 1/2 cup pasta cooking water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, oregano, and thyme. Sauté for 6 to 8 minutes until golden and cooked through. Transfer chicken to a plate.
- In the same skillet, heat the remaining tablespoon olive oil. Add chopped onion and diced red bell pepper, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
- Add sun-dried tomatoes, cherry tomatoes, and Kalamata olives to the skillet. Cook for approximately 2 minutes, stirring well.
- Return the chicken to the skillet, then add baby spinach leaves. Sauté until spinach is wilted.
- Add drained pasta to the skillet, tossing thoroughly with the chicken and vegetables. Add reserved pasta water, a little at a time, if needed to loosen the mixture.
- Remove skillet from heat and gently fold in crumbled feta, parsley, and optional fresh dill.
- Taste and adjust seasoning with additional salt, pepper, and chili flakes if desired. Serve immediately.
Notes
Serve hot with a light salad or some crusty bread. Garnish with extra parsley or feta for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Greek
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
