Description
This Mediterranean Pasta recipe offers a flavorful one-pot meal featuring tender lemon pepper chicken, angel hair pasta, fresh spinach, cherry tomatoes, kalamata olives, and creamy feta cheese. Cooked in a deep skillet, the dish combines seared chicken with a reduction sauce made from white wine, garlic, and a rich chicken broth and half-and-half mixture, delivering a perfect balance of tangy and savory Mediterranean flavors in about 45 minutes total.
Ingredients
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided)
Sauce and Pasta
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- 2 tablespoons avocado oil (can substitute olive oil)
- ½ cup dry white wine
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb. angel hair pasta
Vegetables and Toppings
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
- ¾ cup feta cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to make two thinner pieces each. Cover with plastic wrap and gently pound each to about ½-inch thickness. Pat dry and season both sides evenly with lemon pepper seasoning.
- Marinate the Chicken: Place the chicken pieces into a gallon freezer bag with 2/3 cup of the Greek salad dressing. Remove excess air from the bag, seal, and let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Prepare Broth Mixture and Ingredients: While marinating, 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 for easy pouring. Measure out all remaining ingredients for a smooth cooking process.
- Sear the Chicken: Heat 2 tablespoons avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken pieces and discard the leftover marinade. Sear the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove chicken and let it rest for 10 minutes before slicing into strips.
- Deglaze the Pan: Remove excess oil from the skillet by dabbing with a paper towel. Pour in the ½ cup white wine and reduce heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the skillet, incorporating all flavorful bits into the sauce. Reduce the wine by nearly half, about 3 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and minced garlic, cooking them together for 2 minutes until fragrant and the butter is melted.
- Add Broth Mixture and Pasta: Pour the chicken broth and half-and-half mixture into the skillet and bring to a boil. Add the angel hair pasta, bring back to a gentle boil, and cook for 3 minutes. Use kitchen tongs throughout to toss the pasta and prevent it from sticking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional 1 minute while stirring. The sauce will still be quite liquidy.
- Finish with Chicken and Lemon Juice: Reduce heat to low, add the sliced chicken and 3 tablespoons lemon juice to the skillet. Stir to combine and gently heat through for a couple of minutes.
- Add Feta Cheese and Serve: Stir in ¾ cup feta cheese. It will soften slightly but retain some texture, enriching the sauce. Remove from heat and serve immediately. The pasta and sauce will thicken as it stands.
Notes
- Lemon pepper seasoning can be homemade or store-bought; fresh lemon zest can enhance the flavor.
- Dry white wine adds depth to the sauce but can be substituted with additional chicken broth if preferred.
- Avocado oil offers a high smoke point, but olive oil is a suitable substitute.
- Use fresh garlic for the best aromatic effect.
- This dish is best served immediately for ideal texture, but leftovers thicken and can be gently reheated with a splash of broth.
