Mediterranean Chicken Pasta
Tender boneless chicken in a savory tomato sauce with rigatoni, sundried tomatoes, feta, and olives. A delightful blend of Mediterranean flavors in every bite.
ingredients
- 1 lb boneless chicken breast, cut into strips
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup chicken broth
- 12 oz rigatoni pasta
- 1/2 cup sundried tomatoes in oil, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup sliced black olives
- 1/4 cup parmesan cheese
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried parsley
- Salt and pepper to taste
steps
- 1.
In a large skillet, heat olive oil over medium heat.
- 2.
Season chicken strips with onion powder, garlic powder, salt, and pepper.
- 3.
Add chicken to the skillet and cook until browned, about 5 minutes per side.
- 4.
Remove chicken from skillet and set aside.
- 5.
In the same skillet, add chicken broth, sundried tomatoes, olives, tomato paste, oregano, and parsley. Bring to a simmer.
- 6.
Add cooked chicken back to the skillet and simmer for 10 minutes.
- 7.
Cook rigatoni according to package instructions, drain, and add to the skillet with the chicken and sauce.
- 8.
Toss everything together until pasta is coated in sauce.
- 9.
Serve hot, garnished with crumbled feta and parmesan cheese.
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