Description
This Mediterranean Chicken Pasta is a delicious blend of flavors, featuring tender chicken, vibrant vegetables, and a light dressing.
Ingredients
Scale
- 4 Boneless Skinless Chicken Breasts
- 1½ tablespoons Olive Oil
- 4 Garlic Cloves (minced)
- Kosher salt and freshly ground black pepper to taste
- 12 ounces Dry Penne or Fusilli Pasta (use whole grain pasta, or gluten-free)
- 2–3 tablespoons Chopped Fresh Thyme
- 2 tablespoons Fresh Chopped Oregano (or dried)
- 2 Cups Cherry Tomatoes (halved)
- 1 Yellow Bell Pepper (seeds removed, thinly sliced)
- ½ Cup Green Olives (sliced in half)
- 1 medium Red Onion (thickly sliced)
- ⅓ Cup Ground Parmesan Cheese
- 3 Cups Packed Arugula (roughly chopped)
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Honey
- 1 Garlic Clove (pressed or minced)
- Pinch crushed red pepper flakes
Instructions
- In a small bowl, add all the dressing ingredients (4 tablespoons Extra Virgin Olive Oil, 2 tablespoons White Wine Vinegar, 1 teaspoon Honey, 1 Garlic Clove, Pinch crushed red pepper flakes, and Kosher salt and freshly ground black pepper) and whisk until well combined. Set aside.
- Meanwhile, cook the pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water, and transfer to a large mixing bowl. Set aside.
- While the pasta is cooking, prepare the chicken. Slice the Boneless Skinless Chicken Breasts crosswise to create long strips.
- In a mixing bowl, combine 1 tablespoon of the Olive Oil with the Chopped Fresh Thyme, Fresh Chopped Oregano, minced Garlic Cloves, and a pinch of Kosher salt and freshly ground black pepper. Add in the chicken pieces and stir to coat.
- Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the Yellow Bell Pepper, Red Onion, Cherry Tomatoes, Green Olives, Ground Parmesan Cheese, and Arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
Notes
- This dish can be made ahead of time and served cold for a refreshing meal.
- Make sure to adjust seasoning to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg