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
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
- 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.
- 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.
- Now add the chicken back to the pan along with the feta and stir until it gets a creamer consistency. Add salt to taste.
- Serve hot over rice or pasta.