Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese

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4.0 by 31 people

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  • Makes: 6 servings
  • Makes: 2 cups each
  • Start to Finish: 35 mins

Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
  3. For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.
  4. In a 5- to 6-quart Dutch oven heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
  5. Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.

From the Test Kitchen

Grill Pan Directions:

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Coat a grill pan with nonstick cooking spray; heat pan over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170 degrees F), turning once.

Tip:

To assemble the salad as shown in the photo, toss pasta with chicken and transfer to a large serving bowl. Heat the dressing before tossing with the spinach and tomato mixture; transfer to the serving bowl. Sprinkle with cheese and pine nuts.

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Nutrition Facts (Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese )

  • Per serving:
  • 352 kcal cal.,
  • 17 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 73 mg chol.,
  • 563 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)

31 Ratings
773 Days Ago
This is the nicest dish I think I have ever eaten or cooked. Despite the glitch with the stars I rate this recipe as a 5plus,
773 Days Ago
Perhaps the nicest dish I have ever cooked i my 53 years of marriage. Despite the glitch with the stars I would rate it easily a 5 star recipe.
1077 Days Ago
I'm going to make this using zoodles (zucchini noodles) instead of pasta!
Tracey Blackburn 1470 Days Ago
A nice light meal. Surprisingly, even my husband liked it. We usually eat heavier, spicier foods but this was a really nice change and great for summer. I've been trying to eat healthier and this was a perfect fit for me and my diabetic mother. I'm planning to eat the leftovers cold tomorrow for lunch and expect it will be just as good. A keeper.

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