Feta Pasta Verde With Chicken will become a staple on your dinner menu.
It might not be easy bein’ green; but, this dish makes it at least tasty.
Feta Pasta Verde With Chicken
Serves about 6 people.
Preheat oven to 500°F.
- 10 tablespoons olive oil, divided
- 8 ounces block of feta
- 8 tomatillos, peeled and cut into quarters or eighths
- 1 fresh Anaheim pepper, large-diced
- 6-8 cloves fresh garlic, minced
- Sea salt
- Coarse ground pepper
- 6 chicken breasts, butterfly cut
- 2-3 tablespoons Southwest Rub
- One 4-ounce can of mild green chilis
- Juice from one fresh lime
- 1/2 bunch fresh cilantro, chopped
- 8 ounces pasta, cooked according to package instructions
Pour about 5 tablespoons of oil into a 9X13 baking pan. Set the feta cheese in the middle of the baking dish. Add the tomatillos, Anaheim pepper, and garlic all around the sides of the feta cheese. Drizzle the top of everything with a couple more tablespoons of olive oil and sprinkle with salt and pepper.
Place the baking dish in the preheated oven and roast for 30 minutes.
While the feta roasts, pour the last few tablespoons of olive oil into a large frying pan over medium-high heat. When the pan is hot, place the chicken breasts in it. Sprinkle salt & pepper and then generously with the Southwest Rub. After they’re cooked for a few minutes, flip each piece of chicken over and season the other side the same way. Cook until the thickest part reaches 165°F.
Remove the chicken from the pan and place it on a plate. Let the chicken rest while you prepare the feta.
After the feta is done, remove the baking dish from the oven.
Pour the can of mild green chilis, fresh cilantro, and lime juice over the feta. Stir everything together to create the sauce.
Add the cooked pasta and some more salt & pepper if needed. Stir again.
Cut the chicken breasts into slices.
Plate by placing some Feta Pasta Verde on a plate and top with a sliced chicken breast. Repeat for each dinner guest.
Leftover chicken can be diced and stirred into the Feta Pasta Verde for a lovely pasta salad the next day.