Greek pasta with chicken, Kalamata olives and feta | Quick dinner
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25 min
Quick
Sezamo
O cină mediteraneană rapidă și aromată, gata în doar 25 de minute: paste penne al dente combinate cu bucăți fragede de piept de pui rumenit, roșii cherry dulci, măsline Kalamata și brânză feta sfărâmată, parfumate cu oregano și lămâie.
Preparation method
Preparing the pasta and chicken
Boil the 300 g of penne pasta in a large pot of boiling salted water according to the package instructions (about 10-11 minutes), until al dente. Reserve about 100 ml of the pasta cooking water, then drain the pasta.
Cut the 400 g of boneless chicken breast into cubes of about 2-3 cm. Season the meat with sea salt, ground black pepper, and half of the dried oregano. Finely chop the red onion, crush the garlic, and halve the cherry tomatoes.
Pan cooking
Heat the extra virgin olive oil in a large, deep skillet over medium-high heat. Add the chicken cubes and brown them for 6-7 minutes on all sides until they develop a golden crust and are fully cooked.
Chef's tip
The hot water reserved from boiling the pasta contains starch and helps emulsify the olive oil with the natural tomato juices, creating a creamy, smooth sauce without needing any cream.
Add the feta cheese only after turning off the heat; the residual heat will gently soften the cheese without melting it completely, preserving its authentic Greek texture and flavor.
15 min
Under an hour
