This healthy pasta chicken dish is full of delicious rich flavour that takes under 30 minutes. It makes a perfect family weekday meal.
A light easy pasta dish is fresh, healthy and so delicious! It’s combining all the rich ingredients into one pan and cooked under 30 minutes! I mention that this dish is light, meaning it doesn’t have a heavy cream sauce, (don’t get me wrong, I love a good creamy sauce, but every now and then I just want a change) instead it is coated with olive oil and once the tomatoes burst, they coat the pasta as well with their fresh sweet flavour.
When using good quality ingredients, and in this case, a Greek extra virgin olive oil and herbs with spinach, red pepper and tomatoes. The feta cheese is added bonus giving this dish a Mediterranean flair. When you include a good quality evoo, it can really change a dish to enhance the flavours even further.
HERBAL HEALTH BENEFITS
Both Oregano and Thyme can be consumed in many forms, however they are both highly potent and beneficial when it comes to our overall health.
Oregano: is high in antioxidants and this is so critical when it comes to our health; antioxidants will help fight free radicals in our body that can cause diseases including cancer. Helps to fight against various bacteria and viruses. You may have heard people say, to take oregano oil when you have a nasty cold or flu, as it can reduce how long you are feeling sick. It works as an anti-inflammatory as well, to relieve inflammation for those with arthritis, to name a few.
Thyme: is packed with vitamins and minerals that helps to prevent colds and flu by strengthening the immune system, which is exactly what we need right now! It contains chemicals that can ward off bacterial and fungal infections. Similar to oregano, this herb helps to reduce inflammation, and lowers blood pressure to name a few.
Whether you consume these herbs in your food, as a tea or oils. They are highly useful for so many ailments that many suffer with on a daily basis.
RECIPE INGREDIENTS
- skinless, boneless chicken breast
- salt and pepper
- extra virgin olive oil
- shallot
- garlic
- red pepper
- grape tomatoes
- thyme
- oregano
- basil
- spinach
- feta cheese
- parsley
SUGGESTIONS
This dish can easily made as a vegetarian or vegan. since chicken offers protein, then it can be easily substituted with chickpeas, black bean or a quinoa pasta.
I highly recommend a good quality EVOO for this dish or any pasta dish for that matter.
I used fresh spinach, and if you like to substitute for frozen, then I would suggest to squeeze out any excess liquid before adding it to the skillet.
Keep in mind, this recipe was made for two serves. Simply adjust the serving amount to what you are needing.
I added dry basil with the other herbs, and since I had fresh basil, I used that as a garnish along with the parsley.
MAKING THIS RECIPE
Once you pan-sear the chicken breast, set it aside. Sauté the shallots and garlic for about 2 minutes and add a tablespoon of olive oil if needed. Then stir in red pepper and the remaining olive oil, grape tomatoes, thyme, oregano, and basil. Simmer on medium-low heat for about 4 minutes until softened. Then add spinach at the last minute. Season with salt and pepper.
Add pasta to skillet and toss until the pasta is coated with the olive oil and vegetables. Then add the sliced chicken to warm. Garnish with feta cheese, fresh basil or parsley.
This dish relies heavily on the flavours of the herbs and olive oil. When you use an olive oil that has rich aroma yet not a bitter aftertaste, then it will be a delicious dish.
Mediterranean-style Olive Oil Garlic Pasta with Chicken
Equipment
Ingredients
- 4 oz pasta
- 1-8 oz boneless, skinless hormone/antibiotic free chicken breast
- 1/2 tsp garlic powder
- salt and pepper
- 2 tbsp extra virgin olive oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/2 red pepper, chopped
- 1/4 cup extra virgin olive oil
- 4 oz (125 g.) grape tomatoes
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- 1 cup fresh organic spinach
- salt and pepper, to taste
- 2 tbsp feta cheese, crumbled for garnishing
- 2 tbsp fresh basil or parsley for garnishing
Instructions
- Fill a medium sauce pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta.
- Using a sharp knife, cut chicken breast in half diagonally. Place between saran wrap and pound with a mallet or rolling pin to about ½ inch thickness. Season with salt and pepper.
- In a medium size skillet, over medium-high heat, add 2 tablespoons of olive oil and pan-sear chicken pieces on each side for about 4-5 minutes until golden. Transfer to a plate, and slice before adding back to the skillet.
- Sauté the shallots and garlic for about 2 minutes and add a tablespoon of olive oil if needed. Then stir in red pepper and the remaining olive oil, grape tomatoes, thyme, oregano, and basil. Simmer on medium-low heat for about 4 minutes until softened. Then add spinach at the last minute. Season with salt and pepper.
- Add pasta to skillet and toss until the pasta is coated with the olive oil and vegetables. Then add the sliced chicken to warm.
- Garnish with feta cheese, fresh basil or parsley.
