Mediterranean Chicken and Pasta
Savor the vibrant flavors of the Mediterranean with this hearty yet light Mediterranean Chicken and Pasta recipe. Juicy, golden-brown chicken breasts are paired with tender penne pasta and tossed in a savory medley of garlic, cherry tomatoes, Kalamata olives, and earthy dried oregano. A splash of dry white wine and chicken broth adds depth to the sauce, while fresh spinach lends a nutrient-packed burst of color. Finished with crumbled feta cheese and a sprinkle of fresh parsley, this dish captures the essence of Mediterranean cuisine in just 45 minutes. Perfect for a quick weeknight dinner or a special family meal, this Mediterranean-inspired recipe is loaded with wholesome ingredients and bold, satisfying flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives, halved
- 2 cups fresh spinach leaves
- 12 ounces dry penne pasta
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of dried oregano.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the cherry tomatoes and Kalamata olives to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften.
Pour the white wine into the skillet, scraping the bottom to deglaze any browned bits. Allow the wine to simmer for 2 minutes to reduce slightly.
Add the chicken broth and the fresh spinach to the skillet. Stir until the spinach is wilted, about 2 minutes.
Slice the cooked chicken breasts into thin strips, then return them to the skillet.
Add the cooked penne pasta to the skillet, tossing to combine everything evenly. Cook for an additional 2-3 minutes to warm through.
Remove from heat and sprinkle the dish with crumbled feta cheese and chopped parsley.
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
