Imported from the web

Irresistibly Flavorful Chicken Feta Greek Pasta Delight

Name: Irresistibly Flavorful Chicken Feta Greek Pasta Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz Penne or fusilli pasta (Choose your favorite; cook until al dente.); 2 Boneless, skinless chicken breasts (Medium; cut into bite-sized pieces.); 1 Red onion (Small; finely chopped.); 2 cloves Garlic (Minced.); 1 Red bell pepper (Diced.); 3.5 oz Sun-dried tomatoes (Oil-packed, drained, and sliced.); 3.5 oz Cherry tomatoes (Halved.); 2 oz Kalamata olives (Pitted and halved.); 2 cups Baby spinach leaves; 4 oz Feta cheese (Crumbled.); 2 tbsp Olive oil (Extra virgin; divided, 1 tablespoon for the chicken and 1 tablespoon for the vegetables.); 1 tsp Dried oregano; 0.5 tsp Dried thyme; 0.5 tsp Chili flakes (Optional; use to taste when adjusting the finished dish.); Salt (To taste; use to season the chicken and pasta water, then adjust at the end.); Black pepper (To taste; use to season the chicken, then adjust at the end.); 2 tbsp Fresh parsley (Chopped.); 1 tbsp Fresh dill (Chopped; optional.); 0.5 cup Pasta water (Reserved from cooking the pasta; add gradually only if the mixture seems dry.)

Imported by Katrina Liao on SeeMeCook

Penne or fusilli tossed with golden chicken, spinach, tomatoes, Kalamata olives, and tangy feta for a colorful Mediterranean-inspired meal. Fresh parsley and optional dill finish the pasta with a bright herbal note.

4 servings30 minMediterranean

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Ingredients

12 oz Penne or fusilli pasta (Choose your favorite; cook until al dente.)
2 Boneless, skinless chicken breasts (Medium; cut into bite-sized pieces.)
1 Red onion (Small; finely chopped.)
2 cloves Garlic (Minced.)
1 Red bell pepper (Diced.)
3.5 oz Sun-dried tomatoes (Oil-packed, drained, and sliced.)
3.5 oz Cherry tomatoes (Halved.)
2 oz Kalamata olives (Pitted and halved.)
2 cups Baby spinach leaves
4 oz Feta cheese (Crumbled.)
2 tbsp Olive oil (Extra virgin; divided, 1 tablespoon for the chicken and 1 tablespoon for the vegetables.)
1 tsp Dried oregano
0.5 tsp Dried thyme
0.5 tsp Chili flakes (Optional; use to taste when adjusting the finished dish.)
Salt (To taste; use to season the chicken and pasta water, then adjust at the end.)
Black pepper (To taste; use to season the chicken, then adjust at the end.)
2 tbsp Fresh parsley (Chopped.)
1 tbsp Fresh dill (Chopped; optional.)
0.5 cup Pasta water (Reserved from cooking the pasta; add gradually only if the mixture seems dry.)

Steps

1
Bring a large pot of salted water to a rolling boil. Add the penne or fusilli and cook until al dente, about 8–10 minutes.
2
Drain the pasta, reserving ½ cup of the pasta water.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4
Season the chicken pieces with salt, pepper, oregano, and thyme, then add them to the skillet. Cook for 6–8 minutes, until golden and cooked through.
5
Add the remaining 1 tablespoon of olive oil to the same skillet.
6
Add the chopped red onion and diced red bell pepper. Sauté for about 3–4 minutes, until softened.
7
Add the minced garlic and cook for 1 additional minute.
8
Add the sun-dried tomatoes, cherry tomatoes, and Kalamata olives. Cook for 2 minutes to let the flavors meld.
9
Return the cooked chicken to the skillet.
10
Add the baby spinach and stir until it wilts and everything is heated through.
11
Add the drained pasta to the skillet and toss everything together.
12
If the mixture seems dry, gradually add some reserved pasta water until it reaches your desired consistency.
13
Take the skillet off the heat. Gently fold in the crumbled feta, chopped parsley, and chopped dill if using.
14
Taste and adjust with additional salt, pepper, or chili flakes as desired. Serve immediately while hot.

Notes

The source gives 30 minutes total (10 minutes prep and 20 minutes cooking), though its description also mentions 20 minutes. Storage guidance in the body says leftovers keep in an airtight container in the refrigerator for 3–4 days; freezing is not recommended because the vegetables and feta may change texture. Suggested variation: add lemon juice or zest for extra brightness.