Chicken Feta Pasta

This recipe goes great paired with some roasted eggplant or zucchini and squash!

Yield: 6 servings

Prep time: 10 minutes

Total time: 40 minutes

Ingredients

1 lb| chicken breasts, cubed

8 oz | white or oyster mushrooms, sliced

3 oz | feta cheese, crumbled

1 | shallot, diced

½ cup | chicken broth

1 tbsp | extra virgin olive oil

¼ tsp | dried sage

½ tsp | dried thyme

½ tbsp | dried basil

½ tsp | asafetida (optional)

Salt to taste

Directions

  1. In a large skillet heat olive oil on medium-high heat. Add the chicken and the basil and flip chicken until it is cooked through, about 10 minutes.
  2. Remove the chicken from the skillet, keeping the liquid, and add mushrooms and the shallot to the pan. Cook until the shallot is translucent, then add the broth sage, thyme, and asafetida. Cook for another 5 minutes.
  3. Now add the chicken back to the pan along with the feta and stir until it gets a creamer consistency. Add salt to taste.
  4. Serve hot over rice or pasta.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: