Mediterranean Chicken Pasta Toss
Bursting with vibrant Mediterranean flavors, this Mediterranean Chicken Pasta Toss is a hearty, one-pan dinner that combines juicy oregano-seasoned chicken, tender penne pasta, and a medley of fresh vegetables. This recipe features tangy kalamata olives, sweet cherry tomatoes, and artichoke hearts, all tossed with nutrient-packed baby spinach and finished with a sprinkle of creamy crumbled feta cheese. A drizzle of lemon juice ties everything together, creating a zesty and satisfying dish that's ready in just 35 minutes. Perfect for busy weeknights, this wholesome pasta toss is easy to prepare and pairs well with a crisp green salad or warm garlic bread. Packed with Mediterranean-inspired ingredients, this recipe is a must-try for anyone seeking a quick, flavorful dinner that’s both nutritious and comforting.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 3 cloves garlic cloves, minced
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 1 cup artichoke hearts, quartered
- 2 cups baby spinach
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, pat the chicken breasts dry and season both sides with salt, black pepper, and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes, kalamata olives, and artichoke hearts to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften.
Reduce the heat to low and stir in the cooked pasta and baby spinach. Toss everything together until the spinach begins to wilt.
Add the sliced chicken back to the skillet. Drizzle with fresh lemon juice and sprinkle the crumbled feta cheese over the top. Gently toss everything to combine.
Taste and adjust the seasoning with additional salt and black pepper, if necessary.
Serve warm in bowls and enjoy your Mediterranean Chicken Pasta Toss!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 754 mg | 16% | |
*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.
