Description
- A fast 20-minute Mediterranean dinner featuring golden seared chicken, al dente pasta, sweet burst cherry tomatoes, fresh baby spinach, and a tangy melted Greek feta garlic pan sauce.
Ingredients
Scale
- 8 oz (225g) short pasta (penne, rigatoni, or cavatappi)
- 2 large boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp kosher salt (plus more for pasta water)
- ¼ tsp freshly cracked black pepper
- ⅓ cup low-sodium chicken broth
- ½ tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 10 oz (280g) cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional)
- 2 cups (packed) fresh baby spinach
- 4 oz (115g) Greek block feta cheese, crumbled
- Freshly grated parmesan cheese & fresh basil/oregano for serving
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup starchy pasta water, then drain.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with oregano, garlic powder, salt, and pepper. Cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
- Deglaze Pan: Lower heat to medium. Add broth, Dijon mustard, and lemon juice. Scrape up brown bits and simmer for 1 minute.
- Blister Tomatoes: Add halved tomatoes, minced garlic, and red pepper flakes. Cook for 3–4 minutes until tomatoes soften and burst.
- Toss & Serve: Return chicken and juices to skillet. Fold in spinach and feta until spinach wilts (1 min). Toss with drained pasta and 2–3 tbsp of pasta water until creamy. Garnish with parmesan and herbs. Serve warm!
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 460 kcal