Roasted Feta Chicken Pasta

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

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! ⁠

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