Hello! It’s been a while since my last recipe but I’m back in the kitchen again and today I’m going to share an easy 5 ingredient chicken feta pasta recipe by www.wellplated.com that I can’t wait for you guys to try yourselves!
Feta isn’t often my 1st choice of cheese to use on a pasta but after attending a FETA PDO event recently, I felt like it was important for me to share what I’ve learned from the tasting. This event inspired me to use some of the feta PDO cheese that I found inside our goodie bag, and I’ve written more about feta and the event below.
ALSO READ – Greek Lemon Chicken Recipe
What does PDO mean?
“Designation of origin” identifies a product that originates from a certain region, area of country and whose quality is mainly, or exclusively, due to the particular geographical environment. The PDO mark guarantees the special quality characteristics of feta as well as safety throughout the entire production process.
Why choose Feta PDO?
– Feta PDO production follows the strict European quality and safety specifications under which a product can be recognized as PDO.
– Feta PDO is produced in the geographical area of mainland Greece and the islands of Lesvos, Limnos and Agios Efstratios.
– The milk comes from sheep and goat breeds that graze freely in specific geographical areas of Greece, which stand out for their rich biodiversity and special soil and weather conditions
– No powdered milk, colorants or preservatives are used in the production of Feta PDO and it is free of antibiotic substances as well
Horiatiki – tomato, cucumber, olives, red onion, feta, olive oil, oregano
Arni – lamb loin, galotiri, fava bean
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 tbsp avocado oil
- 1 1/2 pounds boneless chicken breasts
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cans diced tomatoes with basil, garlic, and oregano
- 2 cups water
- 1 pound whole wheat fettuccini pasta
- 4 ounces reduced fat feta cheese
- finely chopped fresh basil
Ingredients
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In a large pot with a lid, heat the avocado oil over high for 1 minute, then add the chicken breast pieces. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teapsoon salt, ten cook for 5 additional minutes, until the chicken is cooked through
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Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
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Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a light splash of water, chicken stock or tomato pasta sauce to keep from drying out.
That’s it from me guys! Hope you guys find this post useful & be sure to leave a comment if you have recipes you’d like for me to try as well! Feel free to also check out my other recipes blog posts!
Written by Grace Yeung
Edited by Eden Yeung
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