Rosemary and Feta Chicken with Bow Tie Pasta

Elevate your weeknight dinner game with this irresistible Rosemary and Feta Chicken with Bow Tie Pasta! Tender, golden-seared chicken breasts are infused with the earthy aroma of fresh rosemary and paired with vibrant cherry tomatoes, baby spinach, and crumbled feta in a light, zesty garlic-lemon sauce. Served atop perfectly al dente bow tie pasta, this dish comes together in just 45 minutes, making it a speedy yet sophisticated meal that’s bursting with Mediterranean flavors. With a balance of lean protein, fresh veggies, and tangy feta, this recipe is as wholesome as it is delicious. Perfect for a cozy family meal or an elegant dinner party, it’s a guaranteed crowd-pleaser.

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
• 12 ounces bow tie pasta
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary
• 3 cloves garlic cloves, minced
• 1 cup crumbled feta cheese
• 1.5 cups cherry tomatoes, halved
• 1 cup low sodium chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach leaves
• 1 tablespoon lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

Step 4

In the same skillet, reduce the heat to medium, add the remaining tablespoon of olive oil, and stir in the minced garlic and rosemary. Sauté for 1 minute until fragrant.

Step 5

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.

Step 6

Pour in the chicken broth, stir well, and bring the mixture to a gentle simmer. Add the lemon juice, remaining salt, and black pepper. Cook for 2 more minutes.

Step 7

Stir in the cooked pasta, baby spinach leaves, and 1/4 cup of reserved pasta water. Toss until the spinach wilts and the ingredients are well combined. If the mixture seems too dry, add more pasta water a tablespoon at a time.

Step 8

Remove the skillet from heat and gently fold in the sliced chicken and crumbled feta cheese.

Step 9

Serve immediately, garnished with additional rosemary or feta if desired.

Nutrition Facts

Serving size	(1389.2g)

Amount per serving	% Daily Value*
Calories	2579.6

Total Fat 86.9g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 402.5mg	0%
Sodium 5184.5mg	0%
Total Carbohydrate 275.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 19.0g
Protein 179.1g	0%

Vitamin D 3.5IU	0%
Calcium 631.3mg	0%
Iron 18.2mg	0%
Potassium 1917.1mg	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: 30.1%

Protein: 27.5%

Carbs: 42.4%