Chicken Feta Pasta

Name: Chicken Feta Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1½ pounds boneless skinless chicken breasts (cut into ¾ inch cubes); Kosher salt and freshly cracked black pepper; 6 cloves garlic (chopped); 1 14.5-ounce can of diced tomatoes (with basil, garlic, and oregano); 1/2 cup pasta water; 1 pound long pasta (bucatini is my favorite); 8 ounces feta cheese (divided); fresh basil (finely chopped, optional)

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Gaby Dalkin

chicken feta pasta chicken pasta

Ingredients

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2 tablespoons olive oil1½ pounds boneless skinless chicken breasts (cut into ¾ inch cubes)Kosher salt and freshly cracked black pepper6 cloves garlic (chopped)1 14.5-ounce can of diced tomatoes (with basil, garlic, and oregano)1/2 cup pasta water1 pound long pasta (bucatini is my favorite)8 ounces feta cheese (divided)fresh basil (finely chopped, optional)

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Instructions

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Step 1

In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken. Season liberally with salt and black pepper. Cook the chicken, moving it around in the pan a little to prevent sticking, so that a nice crust will form, about 10 minutes. Flip, sprinkle with the garlic and stir to combine for 30 seconds until fragrant. After 30 seconds, add the diced tomatoes and 6 ounces of the crumbled feta and simmer.

Step 2

Cook the pasta according to the package directions. Once al dente, add ½ cup of the pasta water into the chicken mixture and continue to let it simmer. Drain the pasta and then add to the chicken tomato mixture.

Step 3

Serve warm, sprinkled with the remaining feta cheese and fresh basil. Season with salt and pepper to taste.