Description
This Mediterranean Pasta recipe is a delicious one-pot meal featuring tender lemon pepper seasoned chicken, angel hair pasta, and vibrant Greek flavors from spinach, cherry tomatoes, kalamata olives, and feta cheese. Cooked in a savory sauce made with chicken broth, half and half, white wine, and Greek dressing, it offers a creamy, tangy, and satisfying dish perfect for a quick dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided (⅔ cup for marinade, ⅓ cup for sauce)
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 (Sauvignon Blanc recommended)
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ lb. angel hair pasta
Vegetables and Garnish
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice (fresh preferred)
- ¾ cup feta cheese
Instructions
- Prepare Chicken: Slice the chicken in half lengthwise to create two thinner slices. Cover with plastic wrap and use a meat tenderizer to pound each side until about ½-inch thick. Pat dry and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place the chicken and ⅔ cup Greek dressing in a gallon freezer bag. Seal, remove air, and marinate at room temperature for 20 minutes.
- Mix Sauce Ingredients: While chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and remaining ⅓ cup Greek dressing in a large measuring cup. Measure remaining ingredients for cooking.
- Sear Chicken: Heat avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add chicken, discard marinade, and sear 3-4 minutes per side until golden and cooked through. Remove chicken and let rest 10 minutes, then cut into strips.
- Deglaze Pan: Remove excess oil from skillet and add white wine over medium heat. Scrape bottom and sides with a silicone spatula to deglaze, reducing wine by half (about 3 minutes).
- Cook Garlic: Add butter and minced garlic to skillet. Cook for 2 minutes until fragrant.
- Add Sauce and Pasta: Pour in broth and half and half mixture. Bring to a boil. Add angel hair pasta and return to a gentle boil. Cook for 3 minutes, tossing pasta occasionally with tongs to prevent sticking.
- Add Vegetables: Stir in spinach, cherry tomatoes, and kalamata olives. Cook for 1 minute more, allowing pasta to absorb some liquid.
- Finish Dish: Reduce heat to low, add sliced chicken and lemon juice. Stir well and heat through.
- Add Feta: Stir in feta cheese until slightly melted but still textured. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper seasoning for best flavor; adjust quantity if using more potent brands.
- Sauvignon Blanc is the preferred white wine; chicken broth is a good non-alcoholic substitute.
- Fresh garlic and fresh lemon juice greatly enhance flavor over bottled alternatives.
- Kalamata olives add essential salty, briny notes; do not skip or compensate with additional salt if omitted.
- Sun-dried tomatoes can be substituted for cherry tomatoes for deeper flavor.
- Optional additions: red onions, canned artichokes, chickpeas added with the spinach, and diced cucumbers as a topping.
- To use spaghetti instead of angel hair, increase liquid by ½ cup chicken broth, ½ cup half and half, and add 3 tablespoons Greek dressing; add vegetables during last 2 minutes of cooking.
- High altitudes require more liquid and longer cooking times.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
