Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese


This chicken pasta recipe is the perfect example of the balance you'll find on the Mediterranean diet. Whole grain pasta, plenty of veggies, a bit of cheese, and lean protein make this chicken and pasta recipe a flavorful and filling option.

Pasta with Chicken, Spinach, Tomatoes, and Feta Cheese
Photo: Kritsada Panichgul
Total Time:
35 mins
2 cups each


  • 4 ounce dried whole grain or whole wheat penne pasta

  • Nonstick cooking spray

  • 1 ¼ pound skinless, boneless chicken breast halves

  • 3 tablespoon canola oil or olive oil

  • 2 tablespoon red wine vinegar

  • 1 teaspoon finely shredded orange peel

  • 2 tablespoon orange juice

  • 1 tablespoon honey

  • 1 tablespoon Dijon-style mustard

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 teaspoon canola oil or olive oil

  • 1 pound grape tomatoes, halved (3 cups)

  • 4 cloves garlic, minced

  • 10 ounce fresh baby spinach

  • ¾ cup crumbled feta cheese or goat cheese (chèvre) (3 ounces)

  • 3 tablespoon pine nuts, toasted


  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°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.

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°F), turning once.


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.

Nutrition Facts (per serving)

352 Calories
17g Fat
24g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 352
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 73mg 24%
Sodium 563mg 24%
Total Carbohydrate 24g 9%
Total Sugars 7g
Protein 27g
Vitamin C 28.3mg 142%
Calcium 131.3mg 10%
Iron 2.9mg 16%
Potassium 587mg 12%
Folate, total 112.9mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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