Description
A flavorful blend of juicy chicken, creamy feta, sweet tomatoes, and fresh spinach tossed with pasta for a Mediterranean-inspired meal.
Ingredients
12 oz pasta (penne, rotini, or fusilli)
1 lb boneless, skinless chicken breast or thighs, cubed
2 tbsp olive oil
3 garlic cloves, minced
1 pint cherry or grape tomatoes, halved
3 cups fresh spinach
1 tsp dried oregano
½ tsp dried basil
Salt and black pepper to taste
½ tsp crushed red pepper flakes (optional)
¾ cup crumbled feta cheese
Juice of ½ lemon
Optional: chopped parsley or fresh basil for garnish
Instructions
Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, oregano, and basil. Cook until golden and cooked through, 6–8 minutes. Remove and set aside.
In the same skillet, add a little more oil if needed and sauté garlic for 1 minute. Add cherry tomatoes and cook until soft and blistered, 3–4 minutes.
Stir in spinach and cook until wilted.
Return chicken to the skillet. Add cooked pasta and toss everything together.
Add feta cheese and lemon juice, stirring gently until cheese is slightly melted and creamy.
Taste and adjust seasoning. Garnish with herbs if desired and serve warm.
Notes
Use whole wheat or gluten-free pasta as needed.
Kalamata olives or sun-dried tomatoes make great optional additions.
Crumbled goat cheese can be used in place of feta for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Mediterranean
