Description
This Mediterranean Pasta recipe is a flavorful one-pot meal featuring tender chicken breast, angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and creamy feta cheese. Cooked in a delicious Greek-inspired sauce made with lemon pepper seasoning, Greek salad dressing, white wine, garlic, and a touch of lemon juice, this easy and quick dish is perfect for a satisfying dinner that blends vibrant Mediterranean flavors in every bite.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquid and Sauce
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- 2 tablespoons avocado 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
Finish
- ¾ cup feta cheese
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise to make thinner cutlets. Cover with plastic wrap and gently pound with a meat tenderizer until about ½-inch thick. Pat dry with paper towels and season both sides evenly with lemon pepper seasoning.
- Marinate the chicken: Place the chicken in a gallon freezer bag and add 2/3 cup of the Greek salad dressing. Seal the bag, pressing out excess air, and marinate at room temperature for 20 minutes.
- Mix liquids: While the chicken marinates, combine chicken broth, bouillon cube, half and half, and the remaining 1/3 cup Greek salad dressing in a large measuring cup or bowl with a spout for easy pouring. Set aside.
- Sear the chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove from skillet and let rest for 10 minutes before slicing into strips.
- Deglaze the pan: Remove excess oil from the skillet with a paper towel. Pour in the white wine and turn heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the skillet. Let the wine reduce by half, about 3 minutes, intensifying the flavor.
- Add butter and garlic: Stir in the butter and minced garlic. Cook for 2 minutes until fragrant and the butter has melted completely.
- Add broth mixture and pasta: Pour in the chicken broth and half and half mixture. Bring it to a boil, then add the angel hair pasta. Return to a gentle boil and cook for 3 minutes, stirring and tossing pasta with kitchen tongs frequently to prevent sticking.
- Add vegetables: Stir in baby spinach, cherry tomatoes, and kalamata olives. Cook for 1 more minute; there will still be some liquid as the sauce thickens as it stands.
- Combine chicken and lemon: Reduce heat to low, add sliced chicken strips and lemon juice to the skillet. Stir gently to combine and heat through thoroughly.
- Add feta cheese and finish: Sprinkle feta cheese over the pasta and stir to distribute. The feta will melt slightly but retain some texture, enhancing the creamy sauce. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper seasoning for balanced flavor, but reduce quantity if using a more potent brand like McCormick.
- Sauvignon Blanc is the preferred wine for deglazing; Chardonnay or Pinot Grigio can be used alternatively. Substitute extra chicken broth if avoiding alcohol.
- Homemade Greek salad dressing adds authentic flavor, but good quality store-bought types work well.
- Kalamata olives provide a salty, briny flavor essential to this dish. If omitted, add extra salt to taste.
- Fresh garlic cloves are preferable over jarred minced garlic for optimal aroma and flavor.
- Freshly squeezed lemon juice enhances the dish; avoid bottled lemon juice if possible.
- Sun-dried tomatoes can replace cherry tomatoes for a deeper flavor profile.
- Optional additions: red onions, canned artichokes, and chickpeas can be added with the spinach for extra texture and taste; diced cucumbers make a fresh garnish.
- To use spaghetti instead of angel hair pasta, increase chicken broth by ½ cup, half and half by ½ cup, and Greek dressing by 3 tablespoons; add vegetables in the last 2 minutes of cooking due to the longer pasta cook time.
- At high altitudes, increase liquid amounts and extend cooking times for proper pasta doneness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
