Ingredients
Scale
- 8 oz (about 225g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese crumbles
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside, reserving pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the diced chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes until golden and cooked through.
- In the same skillet, add the remaining olive oil and sauté garlic until fragrant. Add cherry tomatoes, red onion, and olives. Cook for 3-4 minutes until vegetables soften. Stir in lemon juice.
- Add the cooked pasta and chicken to the skillet. Mix well, adding a splash of reserved pasta water if needed. Stir in basil and crumbled feta cheese.
Notes
- Feel free to replace chicken breasts with thighs for more flavor and juiciness.
- This dish can be prepared ahead; store leftovers in an airtight container in the refrigerator for up to 2 days.
- Use gluten-free pasta if needed for a gluten-free version.
- Adjust seasoning and herbs according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Balanced diet
Nutrition
- Serving Size: 1 plate (approximately 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg