Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
Pasta: 12 ounces penne, rotini, or your favorite short pasta
Chicken: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Olive oil: 2 tablespoons
Veggies:
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
Seasonings:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broth: 1 cup low-sodium chicken broth
Flavor Enhancers:
- 1/2 cup halved cherry or grape tomatoes
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped sun-dried tomatoes (not oil-packed)
- 2 tablespoons capers, drained
Creamy Touch (Optional): 1/4 cup heavy cream or half-and-half
Garnishes:
- 1/2 cup crumbled feta cheese
- Fresh parsley or basil, chopped
Instructions
- Prep and Cook Pasta: Salt a large pot of water, bring to a boil, and cook pasta according to package directions for al dente. Drain the pasta and reserve about 1/2 cup of the pasta water.
- Cook the Chicken: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add it to the skillet and cook until browned on all sides and cooked through (about 5-7 minutes). Remove chicken to a plate.
- Sauté the Veggies: Add remaining tablespoon of olive oil to the skillet. Add onion and bell pepper, cooking until softened, approximately 4-5 minutes. Add garlic and cook another minute until fragrant.
- Make the Sauce: Stir in oregano, basil, salt, and pepper. Add chicken broth, cherry tomatoes, olives, sun-dried tomatoes, and capers. Bring to a simmer and cook for 5 minutes, or until sauce thickens slightly.
- Combine and Finish: Add cooked chicken and pasta to the sauce. Toss to coat well. If the sauce is too thick, add a splash of reserved pasta water to loosen it. If you desire a creamier sauce, stir in the heavy cream or half-and-half.
- Serve: Divide pasta among bowls and top with feta cheese and freshly chopped herbs. Enjoy!
Customization Notes:
- Protein: Substitute shrimp or tofu for chicken for a vegetarian or pescatarian option.
- Veggies: Add artichoke hearts, sliced zucchini, or spinach for extra Mediterranean flair.
- Spiciness: Add a pinch of red pepper flakes for a bit of heat.
- Cheese: Parmesan cheese is a delicious substitute for feta.
