Description
A quick and delicious weeknight dinner featuring creamy feta cheese, chicken, and fresh vegetables.
Ingredients
Scale
- 8 ounces Pasta (Penne or fusilli)
- 1 pound Chicken Breast (Boneless, skinless, cut into bite-sized pieces)
- 4 ounces Feta Cheese (Crumbled)
- 3–4 cloves Garlic (Minced)
- 3 tablespoons Olive Oil (Extra virgin)
- 2 cups Fresh Spinach
- 1 cup Cherry Tomatoes (Halved)
- 1/2 lemon Lemon Juice (Freshly squeezed)
- to taste Salt
- to taste Black Pepper (Freshly cracked)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and sauté for 5-7 minutes until golden brown.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Add halved cherry tomatoes and cook for 3-4 minutes until softened.
- Stir in fresh spinach and cook for another 2-3 minutes until wilted.
- Reserve 1 cup of pasta water, then drain the pasta and add it to the skillet.
- Add crumbled feta cheese and toss everything together, adding reserved pasta water as needed for creaminess.
- Squeeze fresh lemon juice over the pasta, adjust seasoning with salt and pepper, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet, adding water or olive oil if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg