EFK Kitchen Ready
EFK Mediterranean Chicken Pasta
A bright Mediterranean chicken pasta with browned chicken, tomatoes, spinach, lemon, oregano, feta, and parsley. It is substantial enough for dinner without relying on a heavy cream sauce.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Bring a large saucepan of salted water to a boil and cook the pasta until just al dente. Reserve about 1 cup pasta water, then drain.
- Season chicken with oregano, paprika, salt, and pepper. Heat 2 tablespoons olive oil in a seasoned de Buyer pan over medium-high heat and brown the chicken in batches. Cook until the thickest pieces reach 165°F, then transfer to a plate.
- Reduce heat to medium. Add the remaining olive oil, garlic, tomatoes, and optional red-pepper flakes. Cook until the garlic is fragrant and the tomatoes begin to soften.
- Add chicken stock and scrape up the browned pan bits. Fold in spinach and cook just until wilted.
- Add the drained pasta and chicken. Toss with enough reserved pasta water to bind the pan juices to the pasta.
- Remove from heat and finish with lemon zest and juice, feta, and parsley. Taste and adjust seasoning before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan or 14-inch carbon-steel skillet; large saucepan; colander; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate the finished pasta within 2 hours and use within 3–4 days. Reheat leftovers to 165°F.
Leftovers & make-ahead
Refrigerate promptly and use within 3–4 days. Reheat gently with a small splash of chicken stock or reserved pasta water, then refresh with lemon or parsley.
View this recipe on the original EFK website ↗