Description
Fresh Mediterranean chicken feta pasta with tomatoes, spinach, and herbs—light, zesty, and ready in 30 minutes. A perfect weeknight dinner!
Ingredients
Scale
- 8 oz farfalle (bow-tie pasta)
- 1.5 lb chicken tenderloins (or thighs/breasts), cut into strips
- 2 tbsp olive oil
- ½ tsp smoked paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 8 oz cherry or grape tomatoes, halved
- 5 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 3 tbsp freshly squeezed lemon juice
- 6 oz crumbled feta cheese
Instructions
- Cook pasta in salted water according to package instructions. Drain and set aside.
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until browned and fully cooked. Remove and keep warm.
- In the same skillet, sauté garlic and cherry tomatoes for 2-3 minutes until tomatoes soften.
- Add spinach, cook for 2-3 minutes until wilted.
- Stir in pasta, lemon juice, and feta cheese. Mix and heat through.
- Slice cooked chicken and return to skillet. Toss everything together. Serve hot.
Notes
- You can substitute farfalle with penne or rotini.
- Add red pepper flakes for a spicy kick.
- Great for meal prep—tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean