Recipe:
Olive oil 2 tbsp
lemon, juiced 1/2 unit
Fresh oregano 4 sprigs
fresh thyme 4 sprigs
Fresh rosemary 4 sprigs
garlic cloves 2 units
chili flakes to taste
boneless chicken breast, small 1 unit
sea salt to taste
red pepper flakes to taste
cherry tomatoes 1/2 cup
red onion, small 1/2 unit
feta (block) 4 oz
baby spinach 1 cup
fresh basil for garnish
pasta 7 oz
Method:
In a small bowl whisk together the oil, lemon juice, oregano, thyme and chopped rosemary, chili flakes and red pepper flakes
place the chicken breast, tomatoes, garlic cloves, chopped red onion in the baking tray lined with parchment paper
pour over the prepared olive oil dressing
air fry at 350F for 20 mins, then add the spinach and bake for another 5 mins or until the chicken breast reach an inner temperature of 165F.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water before draining.
remove the baking tray from Fritaire and place the content in a medium bowl, mash the baked feta and cherry tomatoes, then shred the chicken breast.
Add cooked pasta, pasta water and fresh basil, then mix until everything is combined.
Season to taste before serving!
