Description
This Chicken Feta Spinach Pasta recipe combines tender chicken breast, creamy plant-based feta, and fresh spinach tossed with penne pasta in a savory sauce made with garlic, cherry tomatoes, and vegetarian Worcestershire sauce (natural). Ready in under 30 minutes, it offers a quick, wholesome meal with vibrant colors and a harmonious blend of flavors perfect for busy weeknights or casual dinners.
Ingredients
Scale
Proteins and Dairy
- 2 chicken breasts, tender and lean
- 1 cup plant-based feta (crumbled)
Vegetables and Fresh Produce
- 4 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
Pasta and Grains
- 12 oz penne or your favorite pasta
Liquids and Sauces
- 2 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 cup vegetable broth
Other
- 1 teaspoon natural gelling agent
- Black pepper to taste
- Sea salt to taste
Instructions
- Prepare the Chicken: Season the chicken breasts with sea salt and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken and cook for about 6-8 minutes per side or until thoroughly cooked and nicely golden. Remove from the pan and set aside to rest.
- Sauté the Aromatics: In the same skillet, add a little more olive oil if needed and sauté minced garlic until fragrant, about 1 minute. Add the cherry tomatoes and cook them down slightly to bring out their sweetness.
- Cook the Pasta: While the aromatics cook, bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Reserve some pasta water before draining for later use.
- Deglaze and Build the Sauce: Add the vegetarian Worcestershire sauce (natural) and vegetable broth to the skillet, scraping up any browned bits left from cooking the chicken. Stir in the natural gelling agent to thicken the sauce just a little bit.
- Add Spinach and Plant-Based Feta: Stir fresh spinach into the sauce and cook until wilted. Crumble in the plant-based feta and gently mix to combine, creating a luscious, creamy texture throughout the dish.
- Combine and Finish: Slice the rested chicken into bite-sized pieces and toss it along with the drained pasta into the skillet with the sauce. Mix well, adding a splash of reserved pasta water if needed to loosen things up. Taste and adjust seasoning with sea salt and black pepper.
Notes
- Pat chicken dry before seasoning to get a beautiful golden crust.
- Reserve pasta water to adjust sauce texture for creaminess and cohesion.
- Don’t overcook spinach; add it last to keep it tender and vibrant green.
- Use fresh garlic and ripe cherry tomatoes for the brightest flavors.
- Gently crumble plant-based feta to maintain creamy texture in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg
Keywords: chicken feta spinach pasta, plant-based feta pasta, quick dinner recipe, healthy pasta recipe, vegetarian Worcestershire sauce recipe, creamy spinach pasta
