Description
This Mediterranean Pasta is a vibrant, one-pot meal featuring tender marinated chicken, fresh spinach, cherry tomatoes, kalamata olives, and creamy feta cheese all tossed in a flavorful lemon-pepper and garlic sauce. Cooked in a single skillet, this dish perfectly balances savory and tangy flavors with a touch of Mediterranean flair, making it a quick, satisfying dinner for the whole family.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Broth and Sauce
- 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 the Chicken: Slice the chicken breasts in half lengthwise to create two thinner cutlets each. Cover with plastic wrap and use a meat tenderizer to pound both sides of each piece until they are about ½-inch thick. Pat dry thoroughly to remove excess moisture and season both sides evenly with the lemon pepper seasoning.
- Marinate the Chicken: Place the chicken pieces in a large gallon freezer bag. Add 2/3 cup of the Greek salad dressing, seal tightly removing as much air as possible, and let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Mix Broth and Sauce Base: While the chicken marinates, combine the chicken broth, bouillon cube, half and half, and remaining 1/3 cup Greek salad dressing in a large measuring cup or bowl with a spout for easy pouring. Measure out the remaining ingredients so everything is ready to use.
- 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 and discard the marinade. Sear the chicken for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and let rest for 10 minutes, then slice into smaller strips for serving.
- Deglaze the Skillet: Carefully wipe excess oil from the skillet if too much remains. Pour in the white wine and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the skillet to loosen any browned bits. Let the wine reduce by nearly half, about 3 minutes, to concentrate flavor.
- Make the Sauce: Add butter and minced garlic to the skillet, cooking for 2 minutes until fragrant and garlic is softened. Pour in the prepared chicken broth and half and half mixture.
- Cook the Pasta: Bring the liquid to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, frequently tossing the pasta with kitchen tongs to prevent sticking and ensure even cooking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook and stir for 1 more minute. The sauce will still be quite liquid at this point. Reduce heat to low, then add the sliced chicken and lemon juice. Stir gently to combine and warm through.
- Finish and Serve: Crumble the feta cheese into the skillet and gently stir it in. The feta will soften but retain some texture, enriching the sauce as it sits. Remove from heat and serve immediately, allowing the sauce to thicken slightly as it stands.
Notes
- To ensure tender chicken, pound to even thickness and do not overcook during searing.
- Using dry white wine adds acidity and depth; if unavailable, substitute with additional chicken broth and a splash of lemon juice.
- Angel hair pasta cooks quickly; watch it carefully to avoid overcooking.
- Serve this dish fresh for best texture, although leftovers can be refrigerated and gently reheated with a splash of broth or water to loosen sauce.
