Description
This Mediterranean Pasta recipe is a flavorful one-pot meal featuring tender lemon pepper chicken, angel hair pasta, spinach, cherry tomatoes, kalamata olives, and creamy feta cheese. Cooked in a rich garlic butter sauce with a splash of white wine and Greek dressing, it's a vibrant and easy dish perfect for a quick and satisfying dinner.
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
- ½ cup dry white wine
- 2 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons lemon juice
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create two thinner pieces. Cover with plastic wrap and pound each piece with a meat tenderizer until about ½-inch thick. Pat dry thoroughly and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the chicken in a gallon freezer bag with 2/3 cup of Greek salad dressing. Seal the bag removing air and let it marinate at room temperature for 20 minutes.
- Mix Broth and Sauce: While the chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Set aside the mixture along with the other ingredients ready for cooking.
- Sear Chicken: Heat avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add the marinated chicken, discarding leftover marinade. Cook 3-4 minutes per side until golden brown and cooked through. Remove chicken and let rest for 10 minutes before slicing into strips.
- Deglaze Skillet: Dab excess oil from the skillet. Pour in the white wine and reduce heat to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pan, cooking until the wine reduces by nearly half, about 3 minutes.
- Cook Aromatics: Add butter and minced garlic to the skillet and sauté for 2 minutes until fragrant.
- Add Broth Mixture and Pasta: Pour in the prepared 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, using kitchen tongs to toss frequently and prevent sticking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional 1 minute. There will still be a good amount of liquid in the skillet.
- Combine Chicken and Lemon Juice: Reduce heat to low. Add sliced chicken and lemon juice, stirring gently to combine and warm through.
- Add Feta Cheese and Serve: Stir in the feta cheese, allowing it to melt slightly while retaining some texture. The sauce will thicken as it stands. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper seasoning for balanced flavor; adjust amount if using more potent commercial brands.
- Sauvignon Blanc is the preferred wine for this recipe; Chardonnay or Pinot Grigio can be substituted. Omit wine and use extra chicken broth if preferred.
- Kalamata olives add essential briny flavor; omit only if necessary and adjust salt accordingly.
- Fresh garlic cloves yield the best flavor compared to jarred minced garlic.
- Fresh lemon juice greatly enhances brightness over bottled juice.
- Sun-dried tomatoes can replace cherry tomatoes for a deeper flavor profile.
- Optional additions: red onions, canned artichokes, chickpeas added with spinach; diced cucumbers are a great garnish before serving.
- When using spaghetti instead of angel hair, increase liquid by ½ cup chicken broth, ½ cup half and half, and 3 tablespoons Greek dressing, adding vegetables during last 2 minutes of pasta cooking.
- At high altitudes, more liquid and longer cooking times may be necessary for proper pasta doneness.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
