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One-Pan Feta Chicken Pasta. Only 5 ingredients! Everything cooks in one pan, including the pasta. EASY, delicious recipe and a crowd-pleaser.
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless skinless breasts, — split in half
1 teaspoon kosher salt — divided
1/4 teaspoon freshly ground black pepper
2 cans diced tomatoes with basil, garlic, and oregano — (14.5-ounce cans)
2 cups water
1 pound whole wheat fettuccini pasta — or substitute another long, straight pasta such as spaghetti
4 ounces reduced-fat feta cheese — divided
Finely chopped fresh basil — optional
Instructions
In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.
Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.
Recipe Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a light splash of water, chicken stock, or tomato pasta sauce to keep from drying out.
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