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Chicken Feta Pasta

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A simple 30-minute Mediterranean chicken feta pasta featuring pan-seared chicken, bow-tie pasta, cherry tomatoes, spinach, garlic, lemon, and creamy feta cheese.

Ingredients

Scale
  • 8 oz farfalle bow-tie pasta
  • 2 tablespoons olive oil
  • 1.5 lb 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
  • 1 tablespoon olive oil
  • 8 oz grape tomatoes (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

  1. Cook 8 oz farfalle pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season 1.5 lb chicken tenderloins with ½ teaspoon smoked paprika, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook chicken on both sides for 10-15 minutes until completely cooked. Remove from skillet and set aside.
  3. In the same skillet, heat 1 tablespoon olive oil. Add 8 oz halved grape tomatoes and 5 minced garlic cloves; cook until tomatoes soften. Stir in 5 oz chopped spinach and ¼ teaspoon salt until wilted.
  4. Add cooked pasta, 3 tablespoons lemon juice, and 6 oz crumbled feta cheese to the skillet. Stir to combine and reheat for 1 minute. Add 1 extra tablespoon olive oil if desired.
  5. Slice cooked chicken and add back to the skillet. Gently reheat everything together and serve.

Notes

This recipe is freezer-friendly and great for meal prep. Use chicken thighs for juicier results. Add red pepper flakes for a spicy kick.

Nutrition

Find it online: https://www.receipster.com/mediterranean-chicken-feta-pasta/

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