Mediterranean Chicken with Olive Oil Penne
Sun-Kissed Mediterranean Herbed Chicken with Garlic Olive Oil Penne
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon paprika
1/2 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
4 tablespoons extra virgin olive oil, divided
4 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, chopped
16 oz penne pasta
1/3 cup fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, torn
1/2 cup crumbled feta cheese
2 tablespoons pine nuts, toasted (optional)
Red pepper flakes, to taste (optional)
Directions:
In a small bowl, combine oregano, dried basil, thyme, rosemary, paprika, cumin, 1/2 teaspoon salt, and black pepper. Rub this mixture evenly over chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from the pan and let rest for 5 minutes before slicing.
Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
In the same skillet used for chicken, add the remaining 2 tablespoons olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add bell peppers and red onion to the skillet. Cook for 4-5 minutes until vegetables begin to soften.
Add cherry tomatoes, Kalamata olives, and sun-dried tomatoes. Cook for another 2-3 minutes.
Reduce heat to low and add the cooked pasta to the skillet. Pour in the lemon juice and toss everything together. If the pasta seems dry, add some of the reserved pasta water, a tablespoon at a time.
Slice the chicken and add it to the pasta mixture. Gently toss to combine.
Remove from heat and stir in fresh parsley and basil. Season with remaining 1/4 teaspoon salt and additional black pepper to taste.
Transfer to a serving dish, sprinkle with crumbled feta cheese, toasted pine nuts (if using), and red pepper flakes (if using).
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings