Greek Chicken Pasta With Creamy Feta & Wine Sauce
From elgourmand2 8 years agoIngredients
- • 2 Tbs. olive oil. shopping list
- • 3 boneless, skinless chicken breasts, cut into 1 inch cubes. Any boneless and skinless chicken works. shopping list
- • 4 cloves garlic, minced. shopping list
- • 1 shallot, minced. shopping list
- • 3 Tbs. capers. shopping list
- • ⅓ cup pitted kalamata olives. shopping list
- • 8 oz (225 g) frozen spinach, thawed, squeezed, and dried well. shopping list
- • 1 lb. (500g) dry pasta. shopping list
- • ½ cup dry white wine. shopping list
- • 2 - 2½ cups chicken stock. shopping list
- • ½ tsp. dried basil. shopping list
- • ½ tsp. dried oregano. shopping list
- • ¼ tsp. red pepper flakes. shopping list
- • Salt and pepper, to taste. shopping list
- • ½ cup heavy cream. shopping list
- • 8 oz. (225 g) feta cheese. shopping list
- • 6 cherry tomatoes, halved. shopping list
- • ½ tsp. lemon zest, optional. shopping list
- • basil, shredded to garnish, optional. shopping list
How to make it
- 1. Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally.
- 2. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
- 3. Mix in the dry pasta and add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste.
- 4. Bring to a low boil and cook until pasta is just al dente, about 10-15 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
- 5. Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired doneness.
- 6. Top with lemon zest and shredded basil, and serve.
People Who Like This Dish 3
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