Mediterranean Herb Chicken Pasta
Succulent grilled chicken marinated in a harmonious blend of Mediterranean herbs and served on a bed of al dente pasta, tossed with vibrant tomatoes, sun-dried tomatoes, black olives, and feta cheese. This fresh and zesty dish will transport your taste buds straight to the shores of the Mediterranean.
ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes, sliced
- ½ cup pitted black olives, halved
- 4 oz crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
steps
- 1.
Preheat grill to medium-high heat. Season chicken breasts with salt and pepper.
- 2.
In a small bowl, mix together the lemon juice, olive oil, garlic, oregano, basil, and thyme. Brush the chicken breasts with the marinade.
- 3.
Grill the chicken for 6-8 minutes per side until cooked through. Remove from heat and let rest for 5 minutes. Slice the chicken into thin strips.
- 4.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- 5.
In a large bowl, combine the cooked pasta, cherry tomatoes, sun-dried tomatoes, black olives, and feta cheese.
- 6.
Add the sliced grilled chicken to the bowl.
- 7.
Drizzle the remaining marinade over the mixture. Toss gently to coat all the ingredients evenly.
- 8.
Serve the Mediterranean chicken pasta warm, garnished with fresh basil leaves.
