Skillet Mediterranean Chicken Pasta

Only one pot required for this Skillet Mediterranean Chicken Pasta! This easy, healthy dinner recipe is the perfect one-pan meal for busy weeknights.

Hi Friends!

Let’s kick this week off with an easy recipe, shall we? I made this Skillet Mediterranean Chicken last week and it was a big hit! The idea stemmed from a big tub of fresh spinach to use up, as well as a package of chicken. I paired it with a few other staples I always seem to have on hand, like red peppers, pasta and feta and the result was an easy dinner that cooks right in the skillet, making cleanup a breeze.

I actually broke my own rule and tried to photograph this one while Squish was awake, since he was protesting his nap. He helped himself to about half the dish while I spent equal amounts of time trying to get everything set up to photograph and keep him from burning his hand on the skillet.

Skillet Mediterranean Chicken Pasta

In the end, I snapped a few photos as quickly as I could…and then we ate this for lunch immediately and dinner later that night. I guess you could say we like it! If you don’t have a skillet, you could make this in a large pot or dutch oven as well. Feel free to use your favorite kind of pasta!

Here’s how you make it:

Skillet Mediterranean Chicken Pasta

Only one pot required for this Skillet Mediterranean Chicken Pasta! This easy, healthy dinner recipe is the perfect one-pan meal for busy weeknights.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: Serves 4 1x

Scale 1x2x3x

Ingredients

• 1 Tbsp oil
• 1.5 pounds boneless, skinless chicken breasts, diced
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1/2 cup diced onion
• 1 tsp paprika
• salt and pepper, to taste
• 1 cup dry pasta
• 2 cups chicken broth
• 3/4 cup canned no-salt-added diced tomatoes, drained
• 3 cups fresh baby spinach
• 1 cup crumbled feta cheese

Instructions

1. Heat oil in a large skillet over medium-high heat.
2. Add chicken, garlic, peppers, onion and spices and saute for 10 minutes.
3. Add dry pasta and broth and bring to a boil.
4. Reduce heat to medium and cook for 8-10 minutes or until pasta reaches desired tenderness and chicken is cooked through.
5. Add spinach, tomatoes and feta and heat through.
6. Serve warm.

This would also be great with fresh tomatoes if you have them….and you could sub goat cheese for feta if you prefer it!

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Enjoy!
–Lindsay–