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Mediterranean Chicken Pasta

Mediterranean Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless skinless chicken breasts
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 3 garlic cloves, minced
  • 2 tbsp capers, drained
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup torn fresh basil

Method
 

  1. Boil generously salted water and cook pasta until al dente; drain, reserving 1 cup pasta water.
  2. Season chicken with half the salt, pepper, and oregano. Heat oil in a large skillet over medium-high and sear chicken until golden and cooked through, about 4 to 5 minutes per side. Move to a plate.
  3. In the same skillet, add tomatoes, olives, garlic, and capers; cook over medium heat until tomatoes soften, about 4 minutes. Add wine, simmer 1 minute.
  4. Slice chicken, then add pasta, chicken, and a splash of pasta water to the skillet. Toss over low heat until well coated, then remove from heat and fold in feta, lemon juice, and basil. Serve.

Notes

If your chicken breasts are thick, pound them to an even 3/4 inch before cooking so they sear quickly and evenly. Let the chicken rest for a few minutes before slicing so the juices don’t run out.