Mediterranean Chicken Feta Pasta Bake
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Averie Cooks · by Averie Sunshine★ 4.9 (7)

Mediterranean Chicken Feta Pasta Bake

NUTRITION · PER SERVING165M COOK
CAL 48%·PRO 99%
CARBS 52G22% OF CAL
5G FIBER42G OTHER6G TOTAL SUGAR
FAT 61G57% OF CAL
19G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted chicken thighs baked in a feta and tomato sauce with wine, olives, and pasta. Impressive yet accessible, with bright Mediterranean flavors.

mainmediterraneanpastachicken
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 4 skin-on bone-in chicken thighs*
  • 4 to 6 tablespoons olive oil (divided)
  • 1/2 cup white or yellow onion (finely diced)
  • 1/2 of a medium red pepper (seeded and diced small)
  • 1 serrano chile pepper (seeded and finely minced; optional**)
  • 3 to 5 cloves garlic (finely minced)
  • Zest from 1 lemon
  • Lemon juice from 1 lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/2 cup reduced sodium chicken broth
  • 1/2 cup dry white wine (optional but recommended***)
  • 8 ounces full fat feta cheese (cubed (do not use low fat or fat free feta because it doesn't melt well))
  • 3/4 cup whole cherry or grape tomatoes (2 Roma tomatoes, diced in large bite-sized pieces may be substituted)
  • 1/2 cup pitted kalamata olives (no substitutions)
  • 8 ounces bowtie pasta****
  • 1/2 cup reserved pasta water (for possible use)
  • Fresh parsley or basil (finely minced; optional for garnishing)
PREP
20M
SODIUM
1764MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.