Description
This Mediterranean Pasta is a flavorful one-pot dish combining tender lemon pepper chicken with angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and a creamy feta cheese sauce. Easy to prepare and packed with vibrant ingredients, it’s perfect for a hearty weeknight meal.
Ingredients
Scale
Chicken Marinade and Seasoning
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided into 2/3 cup and 1/3 cup)
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Other Ingredients
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound until about ½-inch thick. Pat dry and season both sides with the lemon pepper seasoning.
- Marinate the Chicken: Place the chicken pieces in a gallon freezer bag with 2/3 cup of the Greek salad dressing. Seal the bag, removing excess air, and marinate at room temperature for 20 minutes.
- Mix Liquids: While the chicken marinates, combine the chicken broth, crumbled chicken bouillon cube, half and half, and the remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Prepare the remaining ingredients before cooking.
- Sear the Chicken: Heat the avocado or olive oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade, discard the marinade, and sear the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest for 10 minutes, then slice into strips.
- Deglaze the Pan: Wipe excess oil from the skillet, then add the white wine. Set heat to medium and use a silicone spatula to scrape and clean the bottom and sides of the skillet to lift flavorful bits. Allow the wine to reduce by about half, approximately 3 minutes.
- Add Butter and Garlic: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant.
- Add Liquids and Pasta: Pour in the chicken broth and half and half mixture. Bring the mixture to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, using kitchen tongs to toss the pasta frequently to prevent sticking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional minute. The mixture will still contain a lot of liquid.
- Combine Chicken and Lemon Juice: Reduce heat to low and add the sliced chicken strips and lemon juice to the skillet. Stir to combine and warm everything through.
- Finish with Feta: Stir in the feta cheese, which will soften but retain some texture. The sauce will continue to thicken as the dish stands. Remove from heat and serve immediately.
Notes
- Use a meat tenderizer to pound chicken thin for even cooking.
- Marinating the chicken with Greek dressing adds flavor and moisture.
- If dry white wine is not available, substitute with additional chicken broth or a splash of white grape juice.
- Kalamata olives provide a salty, briny flavor but can be omitted or substituted if preferred.
- The pasta will finish cooking in the sauce, absorbing flavors and thickening it.
