Baked Feta Pasta with Chicken
A chicken variation on the viral baked feta pasta — feta and tomatoes baked until caramelised, mashed into a creamy sauce and tossed with penne.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
- 240g uncooked penne pasta
- 120ml reserved pasta cooking water
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 360g chopped tomatoes (tinned)
- 20 grape or cherry tomatoes
- 1 red bell pepper, diced
- 1 small onion, chopped
- 4 cloves garlic, minced
- 180g feta cheese, in a piece
- a pinch of black pepper
- a pinch of dried mixed herbs
- a pinch of red chilli flakes
- 2 tbsp extra virgin olive oil
- 300g boneless, skinless chicken thigh, sliced into small strips
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- a pinch of sea salt
Instructions
- Preheat the oven to 200C (180C fan)/gas 6.
- Add the chicken to a bowl with the paprika, dried oregano, dried basil and a pinch of sea salt, and toss to coat.
- In an ovenproof dish, add the chopped tomatoes, grape tomatoes, red pepper, onion, garlic and chicken pieces, and make a space in the centre.
- Place the feta in the cleared space. Sprinkle with a pinch of mixed herbs, chilli flakes and black pepper.
- Drizzle the olive oil over the feta, chicken and vegetables.
- Bake for 35 minutes until the tomatoes have softened and the feta is slightly caramelised.
- With 10-15 minutes of baking time left, cook the pasta until al dente in salted boiling water. Reserve 120ml of the pasta water before draining.
- Remove the baking dish from the oven, sprinkle with the fresh basil and parsley, and use a wooden spoon to break up the feta and squish the tomatoes, mixing until creamy. Add the cooked pasta and reserved pasta water and stir until combined.
- Serve immediately.