Mediterranean Chicken with Olive Oil Penne
Herb-Roasted Mediterranean Chicken over Garlic Olive Oil Penne
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
8 oz penne pasta
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chicken strips, season with salt, pepper, oregano, and smoked paprika. Sauté for 5–7 minutes until golden and cooked through. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté garlic and red onion for 2 minutes until fragrant. Add cherry tomatoes and olives, and cook for another 3–4 minutes.
Return the cooked chicken to the skillet, add the penne, and toss everything together. Drizzle with lemon juice and stir to combine.
Remove from heat, sprinkle with feta cheese and chopped parsley. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings