Chicken Feta Pasta with Spinach and Cherry Tomatoes
Chicken Feta Pasta is an easy, 30-minute Mediterranean recipe that uses basic everyday ingredients and is perfect for family meals. Pan-seared chicken (generously seasoned with amazing spices) is tossed together with the bow tie pasta, cherry tomatoes, spinach, garlic, and creamy feta cheese!
Equipment
Ingredients
Pasta:
- 8 oz farfalle bow-tie pasta
Chicken:
- 2 tablespoons olive oil
- 1.5 lbs. skinless boneless chicken tenderloins (or sliced skinless, boneless thighs or breasts)
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Veggies:
- 1 tablespoon olive oil
- 8 oz grape tomatoes 2 colors: red and yellow, sliced in half
- 5 cloves garlic minced
- ¼ teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 6 oz crumbled feta cheese
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
- In the meantime, proceed with the rest of the recipe.
- In a large, high-sided skillet, heat 2 tablespoons of olive oil. Season skinless boneless chicken tenderloins (or sliced thighs or breasts) with paprika, Italian seasoning, salt, and pepper.
- Add the chicken to the skillet and cook on medium heat on both sides for about 10 or 15 minutes until the chicken is completely cooked.
- Remove the cooked chicken from the skillet.
- In the same, now empty, skillet, combine the halved grape tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach and cook until it wilts.
- Add cooked and drained pasta to the skillet with the veggies. Add 3 tablespoons of freshly squeezed lemon juice and crumbled feta cheese. Reheat on medium heat, stirring everything to combine, for 1 minute. Add 1 extra tablespoon of olive oil if you like.
- Add cooked chicken and reheat gently.
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