Description
This Mediterranean Pasta is a vibrant one-pot meal featuring tender lemon pepper chicken, angel hair pasta, spinach, cherry tomatoes, kalamata olives, and creamy feta cheese, all combined in a flavorful Greek dressing and white wine sauce. Perfect for a quick and delicious dinner with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 1 1/4 lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquids and Sauce
- 2 1/4 cups chicken broth
- 1/2 chicken bouillon cube
- 3/4 cup half and half
- 1/2 cup dry white wine
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 3 tablespoons lemon juice
Vegetables and Pasta
- 4 cloves garlic, minced
- 1/2 lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives
Cheese
- 3/4 cup feta cheese
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and pound each side until about 1/2-inch thick. Pat dry and season both sides evenly 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 excess air and marinate at room temperature for 20 minutes.
- Prepare Sauce Mixture: While the chicken marinates, combine the chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup of Greek dressing in a large measuring cup with a spout. Set aside along with measuring out remaining ingredients.
- Sear Chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from marinade, discarding excess marinade, and sear the chicken for 3 to 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 Skillet: Remove excess oil from the skillet by dabbing with a paper towel. Add the white wine and reduce heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening browned bits. Simmer the wine until reduced by about half, approximately 3 minutes.
- Cook Garlic and Add Sauce: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant. Then add the prepared chicken broth and half and half mixture, bringing it to a boil.
- Cook Pasta: Add the angel hair pasta to the boiling liquid. Return to a gentle boil and cook for 3 minutes, frequently tossing with kitchen tongs to prevent sticking.
- Add Vegetables: Stir in the baby spinach, cherry tomatoes, and kalamata olives. Cook for 1 more minute. There will be excess liquid remaining at this stage.
- Add Chicken and Lemon Juice: Reduce heat to low. Add the sliced chicken strips and lemon juice to the skillet. Stir gently to combine and heat through.
- Finish with Feta: Remove the skillet from heat and add the feta cheese. Stir to incorporate; the cheese will soften slightly but some texture will remain. The sauce will thicken as it stands. Serve immediately for best flavor.
Notes
- Use Redmond Real Salt lemon pepper seasoning or adjust seasoning amount since some brands are stronger.
- Sauvignon Blanc is the preferred wine, but Chardonnay or Pinot Grigio can be used. Substitute with chicken broth if avoiding alcohol.
- Homemade Greek dressing yields the best flavor; store-bought brands can also be used.
- Kalamata olives add essential briny flavor; omit only if necessary and then adjust salt accordingly.
- Fresh garlic cloves provide better aroma and taste compared to jarred minced garlic.
- Fresh lemon juice is recommended over bottled juice for optimal flavor.
- Substitute sun-dried tomatoes for cherry tomatoes for a deeper taste.
- Add extras such as red onions, canned artichokes, chickpeas when adding spinach for variety.
- For spaghetti noodles, increase liquid by 1 cup chicken broth, 1/2 cup half and half, and 3 tablespoons Greek dressing. Cook spaghetti 8-12 minutes and add vegetables in the last 2 minutes of cooking.
- At higher altitudes, more liquid and longer cooking times may be necessary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.
