Description
Chicken Feta Spinach Pasta combines tender chicken, creamy plant-based feta, and fresh spinach tossed in perfectly cooked pasta for a comforting, flavorful, and nutritious meal. Quick and easy to prepare, this dish offers a balanced mix of textures and tastes ideal for a cozy lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz penne or fusilli pasta
- 3 cups fresh spinach, rinsed and dried
- 1 cup plant-based feta, crumbled
- 2 tablespoons olive oil (natural)
- 3 garlic cloves, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon lemon juice (natural)
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
Optional Variations
- 1/2 cup cherry tomatoes, halved
- 1/2 cup roasted bell peppers, sliced
- 1/4 teaspoon crushed red pepper flakes or to taste
- Fresh herbs such as basil, oregano, or dill, chopped
- Whole wheat or gluten-free pasta as alternate
- 8 oz shrimp as chicken alternative
Instructions
- Prepare Ingredients: Rinse and dry fresh spinach thoroughly. Chop chicken breasts into bite-sized pieces. Mince garlic cloves finely to ensure even distribution of flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water, then set aside.
- Sauté Chicken and Garlic: Heat olive oil in a large pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. In the last minute of cooking, add minced garlic to infuse fragrance without burning.
- Add Spinach and Sauces: Reduce heat to medium-low, then stir in fresh spinach and cook until wilted. Mix in vegetarian Worcestershire sauce (natural), lemon juice (natural), and a splash of reserved pasta water to loosen the mixture.
- Combine Pasta and Feta: Add drained pasta to the pan, tossing gently to combine. Crumble plant-based feta over the top and stir briefly to allow it to soften slightly, incorporating the natural gelling agent for a perfect sauce texture.
- Final Seasoning and Serve: Taste and adjust seasoning with salt, pepper, or extra lemon juice as desired. Serve warm, garnished with freshly cracked black pepper and chopped fresh herbs if preferred.
Notes
- Pound chicken pieces evenly for quick and uniform cooking.
- Do not overcook pasta; al dente texture holds better when mixed with sauce and spinach.
- Add spinach just before finishing to retain bright color and tender texture.
- Crumble plant-based feta off heat to maintain creamy texture pockets rather than fully melting.
- Use reserved pasta water to adjust sauce consistency instead of adding extra oil or liquids.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
Keywords: chicken pasta, spinach pasta, feta pasta, plant-based feta, quick dinner, Mediterranean pasta, healthy pasta recipe
