Mediterranean Chicken and Pasta

Savor the vibrant flavors of the Mediterranean with this hearty yet light Mediterranean Chicken and Pasta recipe. Juicy, golden-brown chicken breasts are paired with tender penne pasta and tossed in a savory medley of garlic, cherry tomatoes, Kalamata olives, and earthy dried oregano. A splash of dry white wine and chicken broth adds depth to the sauce, while fresh spinach lends a nutrient-packed burst of color. Finished with crumbled feta cheese and a sprinkle of fresh parsley, this dish captures the essence of Mediterranean cuisine in just 45 minutes. Perfect for a quick weeknight dinner or a special family meal, this Mediterranean-inspired recipe is loaded with wholesome ingredients and bold, satisfying flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 0.5 cup pitted Kalamata olives, halved
• 2 cups fresh spinach leaves
• 12 ounces dry penne pasta
• 0.5 cup dry white wine
• 1 cup chicken broth
• 0.5 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano

Directions

Step 1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of dried oregano.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.

Step 5

Add the cherry tomatoes and Kalamata olives to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften.

Step 6

Pour the white wine into the skillet, scraping the bottom to deglaze any browned bits. Allow the wine to simmer for 2 minutes to reduce slightly.

Step 7

Add the chicken broth and the fresh spinach to the skillet. Stir until the spinach is wilted, about 2 minutes.

Step 8

Slice the cooked chicken breasts into thin strips, then return them to the skillet.

Step 9

Add the cooked penne pasta to the skillet, tossing to combine everything evenly. Cook for an additional 2-3 minutes to warm through.

Step 10

Remove from heat and sprinkle the dish with crumbled feta cheese and chopped parsley.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Nutrition Facts

Serving size	(1636.5g)

Amount per serving	% Daily Value*
Calories	2777.5

Total Fat 97.0g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 349.2mg	0%
Sodium 7302.8mg	0%
Total Carbohydrate 287.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 19.0g
Protein 171.3g	0%

Vitamin D 3.5IU	0%
Calcium 559.3mg	0%
Iron 14.7mg	0%
Potassium 3100.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 25.3%

Carbs: 42.5%