Pasta With Chicken Tomato And Feta Recipes

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

BAKED FETA CHICKEN PASTA

Steps:

• Preheat the oven to 400 °F. In a 9x13-inch ceramic casserole dish, evenly space out the chicken breasts and block of feta. Place the tomatoes and garlic cloves around the chicken and feta. The dish will be crowded.
• Pour the olive oil over everything in the dish, then season with kosher salt, pepper and red pepper flakes. Use your hands to toss the ingredients in the seasoning, making sure the chicken and feta are nicely coated in oil. (Wash your hands before moving on - food safety!)
• Bake uncovered for 35 minutes. Start checking your chicken for doneness around 30 minutes (minimum internal temperature of 165 °F in the thickest part of the breast). My chicken needed the full 35 minutes.
• Meanwhile, cook the pasta according to the package instructions. Reserve a half cup of cooking liquid to thin the sauce (optional - you may not need it).
• At the end of cooking time, remove the chicken breasts to a clean cutting board to rest for 5-10 minutes before slicing.
• Optional step: Turn the oven up to broil and return the cheese and tomatoes to the oven for about 3 minutes to blister the tomatoes.
• Stir the cheese and tomatoes in the casserole dish, gently squishing the tomatoes and garlic cloves. Add the fresh basil and stir until evenly distributed, then add the cooked pasta and toss until evenly coated in sauce.
• Add the sliced chicken to the pasta and toss to combine. Serve immediately with more fresh basil. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

CHICKEN WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
• Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

SPINACH-FETA CHICKEN PENNE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.