Feta Chicken Pasta with Bell Peppers
Feta Chicken Pasta with Bell Peppers
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 bell peppers, any color, cored, seeded, and sliced
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces short pasta, such as penne or rotini
- 1 cup chicken broth
- 4 ounces feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and the white parts of the scallions. Sauté for 3-5 minutes until the peppers begin to soften. Add the minced garlic and dried oregano, and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 3 min
- 5
Add the cooked pasta to the skillet. Stir in the crumbled feta cheese and the green parts of the scallions. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Stir in the lemon juice, if using.
⏱️ 4 min
- 6
Toss everything together until well combined and the feta is slightly melted and creamy. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Feta Chicken Pasta with Bell Peppers
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 bell peppers, any color, cored, seeded, and sliced
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces short pasta, such as penne or rotini
- 1 cup chicken broth
- 4 ounces feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and the white parts of the scallions. Sauté for 3-5 minutes until the peppers begin to soften. Add the minced garlic and dried oregano, and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 3 min - 5
Add the cooked pasta to the skillet. Stir in the crumbled feta cheese and the green parts of the scallions. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Stir in the lemon juice, if using.
⏱️ 4 min - 6
Toss everything together until well combined and the feta is slightly melted and creamy. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min