Description
This Mediterranean Pasta recipe is a vibrant, one-pot meal combining tender lemon pepper chicken, angel hair pasta, fresh baby spinach, cherry tomatoes, kalamata olives, and creamy feta cheese in a rich garlic and white wine sauce. Perfectly seared chicken and a luxurious sauce make this easy-to-make dish a flavorful and satisfying option for weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided: 2/3 cup and 1/3 cup)
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Cooking Ingredients
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic (minced)
Main Ingredients
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes (halved)
- ½ cup kalamata olives
- ¾ cup feta cheese
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create two thinner pieces. Place between sheets of plastic wrap and pound each side using a meat tenderizer until about ½ inch thick. Pat the chicken dry and season both sides evenly with lemon pepper seasoning.
- Marinate the chicken: Place the seasoned chicken into a gallon freezer bag along with 2/3 cup of Greek salad dressing. Remove the air from the bag, seal it, and let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Mix liquids: While the chicken marinates, combine the chicken broth, crumbled chicken bouillon cube, half and half, and the remaining 1/3 cup Greek salad dressing in a large measuring cup with a spout for easy pouring. Have all other ingredients measured and ready.
- Sear the chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Add the marinated chicken strips (discard leftover marinade), searing each side for 3-4 minutes until golden brown and cooked through. Remove the chicken to a plate and let it rest for 10 minutes before slicing into smaller strips.
- Deglaze the skillet: Remove excess oil from the skillet by dabbing with a paper towel. Pour in the white wine and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the skillet to loosen browned bits, adding flavor to the sauce. Reduce the wine by about half over approximately 3 minutes.
- Prepare the sauce base: Add butter and minced garlic to the skillet, cooking for 2 minutes until fragrant and the butter is melted. Then pour in the chicken broth and half and half mixture prepared earlier.
- Cook the pasta: Bring the liquid to a boil, then add the angel hair pasta. Bring back to a gentle boil and cook the pasta for 3 minutes, using kitchen tongs periodically to toss the pasta and prevent sticking.
- Add vegetables and combine: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for an additional 1 minute. The sauce will remain quite liquidy at this point. Reduce the heat to low, then add the sliced chicken strips and lemon juice. Stir gently to combine and warm through.
- Finish with feta: Sprinkle the crumbled feta cheese into the skillet and stir gently. The feta will soften slightly, lending rich texture to the sauce. The pasta and sauce will thicken further after resting. Remove from heat and serve immediately.
Notes
- Lemon pepper seasoning adds a bright zesty flavor but can be adjusted to taste or substituted with a mix of lemon zest and black pepper.
- If dry white wine is not available, substitute with additional chicken broth, although the sauce will be less complex.
- For a dairy-free version, substitute half and half and butter with coconut milk and olive oil respectively.
- Marinating the chicken at room temperature helps to tenderize and intensify flavor; avoid marinating too long to prevent the chicken turning mushy.
- If preferred, use olive oil instead of avocado oil for searing.
- Angel hair pasta cooks quickly; monitor closely to avoid overcooking and becoming mushy.
