5 Ingredient Chicken Feta Pasta

• Meat

  • 1 1/2 lbs Breasts, boneless skinless

• Produce

  • 1 Basil, fresh
  • 2 (14.5-ounce cans Tomatoes with basil

• Pasta & Grains

  • 1 lb Fettuccini pasta, whole wheat

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Feta cheese, reduced-fat

• Liquids

  • 2 cups Water

Found on wellplated.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless, skinless breasts, split in half
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 cups water
• 1 pound whole wheat fettuccini pasta (or substitute another long, straight pasta such as spaghetti)
• 4 ounces reduced fat feta cheese, divided
• Finely chopped fresh basil (optional)

Directions

• In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through. Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes. Remove the lid, stir, then add 3/4 of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with remaining feta cheese and fresh basil.

Nutrition