Description
This Mediterranean Pasta is a flavorful one-pot meal featuring tender lemon pepper chicken, angel hair pasta, fresh spinach, cherry tomatoes, kalamata olives, and creamy feta cheese. Cooked in a skillet with a luscious sauce made from chicken broth, half and half, white wine, and Greek salad dressing, this dish combines bold Mediterranean flavors with an easy, streamlined cooking method perfect for a weeknight dinner.
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)
Sauce and Cooking Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- 2 tablespoons avocado oil (can substitute olive oil)
- ½ cup dry white wine
- 2 tablespoons butter
- 4 cloves garlic (minced)
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed 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. Place between sheets of saran wrap and use a meat tenderizer to pound each piece to about ½-inch thickness. Pat the chicken dry with paper towels and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the chicken pieces in a gallon freezer bag and add 2/3 cup of Greek salad dressing. Seal the bag removing as much air as possible and marinate at room temperature for 20 minutes to infuse flavor.
- Prepare Sauce Mixture and Ingredients: While the chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup Greek salad dressing in a large measuring cup with a spout. Measure out all remaining ingredients to have everything ready before cooking.
- Sear the Chicken: Heat olive oil in a deep 12-inch skillet over medium-high heat. Remove chicken from marinade, discard the marinade, and add the chicken to the skillet. Sear each side for 3 to 4 minutes until golden brown and cooked through. Remove chicken and let rest for 10 minutes, then slice into strips.
- Deglaze the Pan: Dab excess oil from the skillet, add the white wine and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the skillet to release flavorful bits, allowing the wine to reduce by nearly half, about 3 minutes.
- Cook Garlic and Add Liquid: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant. Pour in the chicken broth and half and half mixture prepared earlier.
- Cook Pasta: Bring the liquid to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, tossing the pasta frequently with tongs to prevent sticking.
- Add Vegetables and Chicken: Stir in spinach, cherry tomatoes, and kalamata olives, cooking for 1 additional minute. Reduce heat to low, add sliced chicken strips and lemon juice. Stir well to combine and heat through gently.
- Finish with Feta Cheese: Remove skillet from heat. Stir in feta cheese, which will soften slightly but retain some texture. The sauce and pasta will thicken as the dish stands. Serve immediately while warm.
Notes
- Using a meat tenderizer ensures the chicken cooks evenly and stays tender.
- Marinating the chicken with Greek salad dressing enhances the Mediterranean flavor.
- Dry white wine adds depth and complexity to the sauce but can be omitted if preferred.
- Angel hair pasta cooks quickly; keep an eye and toss during cooking to avoid sticking.
- Feta cheese adds a creamy, tangy finish but can be substituted with goat cheese if desired.
