Description
This vibrant Mediterranean Pasta is a flavorful one-pot meal featuring tender lemon pepper chicken, fresh spinach, cherry tomatoes, kalamata olives, and creamy feta cheese all tossed together with angel hair pasta in a savory, creamy sauce. Perfect for a wholesome and quick dinner that brings the bright, fresh flavors of the Mediterranean to your table.
Ingredients
Chicken and Marinade
- 1 ¼ lbs boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Broth Mixture
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
Cooking Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb angel hair pasta
Vegetables and Garnish
- 3 cups baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
- ¾ cup feta cheese
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to about ½-inch thickness. Pat dry and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the chicken in a large bag or bowl with ⅔ cup of the Greek salad dressing and let marinate for about 20 minutes to infuse it with bright Mediterranean flavors.
- Mix Broth: In a measuring cup, combine the chicken broth, chicken bouillon cube, half and half, and the remaining Greek salad dressing. Set this savory mixture aside for later use.
- Cook Chicken: Heat the oil in a large, deep skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and let rest for a few minutes, then slice into strips.
- Sauté Garlic: In the same skillet, lower the heat to medium and melt the butter. Add minced garlic and cook for 1 to 2 minutes, until fragrant but not browned.
- Cook Pasta: Pour the prepared broth mixture into the skillet and bring it to a boil. Add the angel hair pasta and cook for about 3 minutes, tossing frequently with tongs to prevent sticking and ensure even cooking.
- Add Vegetables: Stir in the baby spinach, cherry tomatoes, and kalamata olives. Cook for another minute until the spinach begins to wilt and the vegetables are warmed through.
- Combine Chicken and Flavor: Return the sliced chicken strips to the skillet along with the lemon juice. Stir everything to combine and reduce the heat to low, allowing all the flavors to meld and heat through gently.
- Finish with Feta: Add the crumbled feta cheese to the skillet and gently stir. The feta will soften and partially melt into the sauce, adding a creamy and tangy finish with some texture.
- Rest and Serve: Remove the skillet from heat and let the pasta sit for a few minutes to thicken the sauce slightly before serving. Enjoy your delicious, one-pot Mediterranean pasta!
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic.
- Angel hair pasta cooks quickly; be sure to stir frequently to avoid sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
