Ingredients
Scale
- 8 oz pasta of choice (penne or fusilli work great)
- 8 oz feta cheese
- 1 cup cherry tomatoes, halved
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions
- In a baking dish, combine cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Place the feta cheese block in the center of the tomatoes.
- In a skillet, heat olive oil over medium heat and add the diced chicken, seasoned with salt and pepper. Cook until golden brown, then add minced garlic and sauté for another minute.
- Boil water in a large pot, add salt, and cook the pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F (200°C). Bake feta and tomatoes for about 25 minutes until golden and bubbly. Mix cooked chicken and pasta with roasted feta and tomatoes, then serve hot!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently in the microwave or oven until warmed through.
- For a vegetarian version, substitute chicken with cooked shrimp or roasted vegetables.
- Feel free to prepare the feta and tomato mixture ahead of time and store it in the fridge until ready to bake.
- You can use low-fat feta cheese for a lighter dish if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using GF pasta)
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg