Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese
Hi everyone! My name is Chelsea and I’m the girl creating the recipes and photographing the food behind Chelsea’s Messy Apron. I am so excited to be posting on BHG’s Delish Dish blog. I’ve modified a pasta salad dish with a tangy orange dressing and I think you are all going to love it!
For today’s post I decided to stick with a recipe that is light and perfect for Spring. Salads filled with vegetables always comes to my mind when I think of Spring. So I found a salad on BHG’s site and changed it up a bit. I’ll note my changes throughout the post.
Let’s start with the main ingredients. For this recipe, you’ll start off by boiling some pasta. Just one cup of penne pasta – white or whole wheat.
Next is one pound (or three cups) of cherry tomatoes that you will need to halve. The remaining line-up is ten ounces of baby spinach, some crumbled feta cheese, and three tablespoons of slivered almonds.
The original recipe calls for pine nuts, so you can use those, but I switched to almonds since I prefer their taste.
The last ingredient for the actual salad is chicken.
This recipe calls for grilled chicken. If you don’t have a grill, no problem. You can cook it over your stovetop in a large saucepan. I like to season the chicken with some salt and pepper and chicken seasoning (on both sides).
My favorite chicken seasoning is Mrs. Dash chicken grilling blends. If you cook it over the stovetop it will be quicker to slice it into strips before cooking. If you grill the chicken it should be done at about 170 degrees F and cooked until no longer pink inside. This takes about 6-8 minutes on a covered grill and 12-15 minutes on an uncovered grill. Make sure to flip the chicken if you are using an uncovered grill.
Finally, let’s talk about the dressing.
The base is olive oil + red wine vinegar. It gets sweetened by some honey and orange juice. There is also orange peel in the dressing.
I used a clementine to get fresh juice from and the peel from. I love oranges and orange juice, but I find that clementines have a more tart and tangy flavor when compared to regular oranges.
The dressing is definitely more tart from the clementines than it would be with regular oranges. Feel free to switch and use either or.
You can garnish your salad with some extra orange peel if desired and make sure to sprinkle on that cheese liberally!
To see the full recipe and instructions, click here. Enjoy!
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