Chicken Pasta, Mediterranean (Printable Version)
Chicken, tomato, olives, cucumber, and feta meet pasta in a zingy lemon-olive oil mix.
# What You'll Need:
→ Main Components
01 -
80 g kalamata olives, pitted
02 -
40 g finely chopped red onion
03 -
225 g uncooked penne or rotini pasta
04 -
120 g crumbled feta cheese
05 -
1 medium diced cucumber
06 -
300 g diced cooked chicken breast
07 -
150 g cherry tomatoes cut in half
→ Dressing
08 -
Salt and ground black pepper, use as much as you like
09 -
1 teaspoon dried Italian herbs
10 -
2 tablespoons freshly squeezed lemon juice
11 -
3 tablespoons extra virgin olive oil
# Step-by-Step Guide:
01 -
Pop it in the fridge for at least 15 minutes before digging in. Best eaten cold.
02 -
Pour in the last bit of olive oil plus that bright lemony juice. Gently mix everything till coated all over. Taste and shake in more salt or pepper if you want.
03 -
Toss cooked pasta, diced chicken, cherry tomatoes, chopped cucumber, red onion, feta, and those kalamata olives into a big bowl. Sprinkle on some Italian herbs.
04 -
Slice tomatoes in half. Chop up the cucumber and red onion nice and small. Crumble feta if it came in a block.
05 -
Fill a big pot with salted water and boil. Drop in the pasta. Cook until it still has a little bite, about 9 to 11 minutes. Drain, then let it cool for a minute but don’t rinse it.
06 -
Pour a tablespoon of olive oil into a skillet over medium heat. Sprinkle chicken breast with salt, pepper, and a bit of Italian seasoning. Cook until brown outside and not pink in the middle, usually 6–8 minutes. Let it rest, then chop into small cubes.
# Additional Notes:
01 -
Let your chicken soak in olive oil, lemon juice, and herbs ahead of time so it really soaks up the taste.
02 -
Feel free to change things up by using whatever veggies you’ve got, or go with whole wheat or gluten-free pasta instead.