Skillet Greek Chicken Pasta With Creamy Feta Sauce
From karynb 9 years agoIngredients
- 2 Tbs olive oil shopping list
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes shopping list
- 4 cloves garlic, minced shopping list
- 1 medium onion, minced shopping list
- 3 Tbs capers shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp dried oregano shopping list
- 1/4 tsp red pepper flakes shopping list
- Salt and pepper, to taste shopping list
- 8 ounces dry pasta shopping list
- 1/2 cup dry white wine shopping list
- 2 cups water shopping list
- 1 1/2 cups low-sodium chicken broth shopping list
- 1/3 cup pitted Kalamata olives shopping list
- 8 oz frozen spinach, thawed, squeezed, and dried well shopping list
- 1/2 cup heavy cream shopping list
- 8 oz feta cheese shopping list
- 6 cherry tomatoes, halved (optional) shopping list
- 1/2 tsp lemon zest, optional shopping list
- basil, shredded to garnish, optional shopping list
How to make it
- 1. Heat 1T of olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Transfer the chicken to a bowl and set aside.
- 2. Heat the remaining T of oil, the onion, and 1/2 tsp Kosher salt n to the skillet. Cook over medium-high heat, stirring often, until the onion is
- softened - 2 to 5 minutes. Stir in the garlic, capers, herbs and pepper flakes; cook until fragrant, about 30 seconds.
- 3. Deglaze with white wine then mix in the dry pasta. Add in 2 cups water and the chicken stock and simmer until the pasta is al dente, about 15-20 minutes, stirring often. You may need to add more water or chicken broth, depending on the pasta you are using.
- 4. Add in the chicken, olives, spinach, heavy cream, and 6 ounces of the feta cheese. Mix well and allow the feta to melt into the sauce. Continue to
- simmer until heated through, thickened, and well blended. Remove from heat and stir in the lemon zest and cherry tomatoes. Garnish with fresh basil, and remaining feta, if desired. Serve immediately.
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