Mediterranean Pasta Recipe
Grilled Chicken and Penne Pasta in Cream Sauce with Feta, Spinach, Roasted Red Peppers, Onions, Tomatoes and Kalamata Olives
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Ingredients
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Pasta and Chicken
Sauce and Vegetables
Method
Cooking Pasta and Chicken
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 cups of penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare Grilled Chicken
While the pasta is cooking, grill 2 pieces of chicken breast until fully cooked and no longer pink in the center. Allow to rest for a few minutes before slicing into strips.
Making the Sauce
- 3
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté until translucent, about 3-4 minutes. Add 3 minced garlic cloves and sauté for another 1-2 minutes until fragrant.
- 4
Add Remaining Ingredients
To the skillet, add 4 cups of fresh spinach, 1 cup of chopped roasted red peppers, 1 cup of halved cherry tomatoes, and 1 cup of sliced Kalamata olives. Cook until the spinach has wilted and the tomatoes are softened, approximately 3-5 minutes.
- 5
Create Cream Sauce
Pour in 1 cup of heavy cream and stir in 1 cup of crumbled feta cheese. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper flakes, and 1 teaspoon of dried basil. Stir until the cheese is melted and the sauce is heated through.
Combining Ingredients
- 6
Combine Pasta and Sauce
Add the drained pasta to the skillet with the cream sauce and vegetables. Toss well to combine, ensuring the pasta is well coated in the sauce.
- 7
Add Chicken
Finally, add the sliced grilled chicken on top of the pasta and gently mix to incorporate.
Serving
- 8
Plate and Serve
Serve the Mediterranean pasta hot, garnished with additional feta cheese if desired. Enjoy!
