Looking for delicious and healthy chicken pasta recipes? You’ve found a fantastic one! This Mediterranean Artichoke and Feta Chicken Fusilli is a vibrant, flavorful dish that comes together easily, perfect for a satisfying weeknight meal.
Key Ingredients & Substitutions:
- Chicken Breast: Use chicken thighs for a richer flavor, if you prefer.
- Fusilli Pasta: Any short pasta like penne or farfalle works well.
- Canned Artichoke Hearts: Fresh or frozen artichoke hearts can be used after cooking.
- Feta Cheese: Crumbled goat cheese is a good substitute for a different tangy note.
- Cherry Tomatoes: Grape tomatoes or diced regular tomatoes are fine too.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces fusilli pasta
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/2 cup chicken broth or vegetable broth
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining thoroughly.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
3. Sauté Aromatics and Vegetables
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped artichoke hearts, halved cherry tomatoes, dried oregano, and black pepper. Cook for 3-5 minutes, allowing the tomatoes to soften slightly. If you like a little heat, add the red pepper flakes now.
4. Combine and Finish the Sauce
Pour in the chicken broth and bring it to a simmer. Add the cooked chicken back to the pan. Stir in the drained pasta. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Serve with Feta and Garnish
Remove the skillet from the heat. Gently stir in the crumbled feta cheese. Garnish with fresh chopped parsley before serving your delicious Mediterranean Artichoke and Feta Chicken Fusilli.
Variation Ideas:
- Add a handful of fresh spinach during the last minute of cooking for extra greens.
- Include sliced Kalamata olives for an extra burst of Mediterranean flavor.
- Stir in a squeeze of fresh lemon juice at the end for brightness.
- Top with toasted pine nuts for added crunch and healthy fats.
Storage Instructions:
Store any leftover Mediterranean Artichoke and Feta Chicken Fusilli in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium-low heat, or in the microwave, adding a splash of water or broth if needed to moisten.
Frequently Asked Questions (FAQ):
- Can you use whole wheat pasta? Yes, whole wheat fusilli is a great option to boost the fiber content, making this an even healthier chicken pasta recipe.
- Is this recipe good for meal prep? Absolutely! It reheats well and is perfect for healthy lunch or dinner meal prep.
- Can you make this dish vegetarian? Yes, simply omit the chicken and use vegetable broth. You could add chickpeas or white beans for protein.
- What kind of chicken broth should you use? Low-sodium chicken broth is recommended to control the overall saltiness of the dish.
- Can you use frozen chicken? Thaw frozen chicken completely before cutting and cooking it for the best results.
- What if you don’t like feta? You can substitute with a different crumbly cheese or omit it entirely if you prefer.