Name: Lean chicken feta pasta skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz penne pasta; 2 tbsp feta cheese, crumbled; 1 1/2 tsp olive oil; 1.5 oz fresh baby spinach; 2 cloves garlic, minced; 2/3 cup cherry tomatoes, halved; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water, reserved from boiling pasta; 1 1/2 tsp dried basil; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 5 min

Bring a large pot of water to a boil and add a pinch of salt. Add the pasta and cook until al dente, about 10 minutes. Scoop out the required pasta water, then drain the rest.
While pasta cooks, heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken with half the salt and black pepper. Add chicken in a single layer and cook until browned and no longer pink inside, about 4 to 5 minutes. Transfer to a plate. Done when is no longer pink inside, 165°F.
In the same skillet, add the remaining oil, garlic, red pepper flakes, and cherry tomatoes. Sauté until the tomatoes begin to soften and the garlic is fragrant, about 2 minutes. Stir in the dried basil.
Add the spinach to the skillet and cook until it just begins to wilt. Return the chicken and cooked pasta to the pan. Pour in the reserved pasta water and add the crumbled feta. Stir constantly for 1 to 2 minutes until the feta softens into a creamy coating.
Remove the skillet from the heat. Stir in the lemon juice and lemon zest. Taste and add the remaining salt and black pepper only if needed.

Nutrition

Ingredients

Instructions

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