Description
A flavorful one-pot Mediterranean pasta featuring tender lemon pepper chicken, spinach, cherry tomatoes, kalamata olives, and creamy feta cheese in a savory sauce made with Greek dressing, white wine, and half and half.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
Cooking Ingredients
- 2 tablespoons avocado oil (can substitute olive oil)
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
Finishing Ingredient
- ¾ cup feta cheese
Instructions
- Prepare and Season Chicken: Slice the chicken in half lengthwise to create thinner slices. Cover with plastic wrap and gently pound with a meat tenderizer until about ½-inch thick. Pat dry and season both sides with lemon pepper seasoning.
- Marinate Chicken: Place chicken in a gallon freezer bag with 2/3 cup Greek dressing. Seal the bag removing air and marinate at room temperature for 20 minutes.
- Mix Liquids: In a large measuring cup, combine chicken broth, bouillon cube, half and half, and remaining 1/3 cup Greek dressing. Set aside.
- Sear Chicken: Heat avocado or olive oil in a large 12-inch skillet over medium-high heat. Add chicken, discard marinade, and cook 3-4 minutes per side until golden and cooked through. Remove chicken and let rest for 10 minutes, then slice into smaller strips.
- Deglaze Pan: Carefully dab excess oil from skillet, add white wine, and reduce over medium heat for about 3 minutes while scraping browned bits from the bottom and sides with a silicone spatula to create flavor.
- Sauté Garlic and Add Liquids: Stir in butter and minced garlic; cook for 2 minutes until fragrant. Add chicken broth and half and half mixture and bring to a boil.
- Cook Pasta: Add angel hair pasta to boiling liquid. Maintain a gentle boil and cook for 3 minutes, tossing with tongs frequently to prevent sticking.
- Add Vegetables: Stir in baby spinach, cherry tomatoes, and kalamata olives. Cook for an additional 1 minute; some liquid will remain.
- Finish with Chicken and Lemon: Reduce heat to low, add sliced chicken strips and lemon juice. Stir to combine and heat through.
- Add Feta Cheese and Serve: Stir in feta cheese allowing it to soften but maintain some texture. The sauce will thicken as it stands. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper seasoning for best flavor; adjust quantity if using stronger brands.
- Sauvignon Blanc is the preferred wine; Chardonnay or Pinot Grigio can be used, or substitute with chicken broth if avoiding alcohol.
- Kalamata olives add essential briny flavor and should not be omitted without adding salt adjustment.
- Fresh garlic cloves and fresh lemon juice greatly enhance flavor over jarred minced garlic and bottled lemon juice.
- Sun-dried tomatoes can replace cherry tomatoes for depth of flavor.
- Additions like red onions, canned artichokes, or chickpeas can be included when adding spinach for extra texture and taste.
- To use spaghetti instead of angel hair, increase chicken broth by ½ cup, half and half by ½ cup, and Greek dressing by 3 tablespoons; add vegetables during last 2 minutes of cooking.
- High altitude cooking requires more liquid and longer cooking times.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; leftovers reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
