What are the main ingredients in Baked Feta & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Baked Feta & Chicken Pasta?

Calories: 1108, Carbs: 93 grams, Fat: grams, Protein: 78.5 grams, Sugar: 10.4 grams, Salt: 1302 grams

How do I prepare Baked Feta & Chicken Pasta?

FETA BAKE: Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the chilli flakes (to taste), seasoning and drizzle of oil. Spread out in a single layer and place the drained feta in the center. Bake in the hot oven for 20-25 minutes, until the tomatoes have slightly burst and the feta is golden. PERFECT PENNE: Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. TOASTY SEEDS: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. CHICKEN TIME: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken chunks for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion, drain on some paper towel and allow to rest for 3 minutes. A WINNING COMBINATION: Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta along with the cooked chicken, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with a drizzle of oil, and some seasoning. THIS DINNER’S GONE VIRAL!: Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

What should be prepared from my kitchen to make Baked Feta & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Baked Feta & Chicken Pasta

Name: Baked Feta & Chicken Pasta
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

A wholesome and amazingly tasty dish made with juicy roasted tomatoes, creamy baked feta, al dente pasta, tender chicken, and fragrant fresh basil. One of the easiest and tastiest recipes you will ever come across!

Baked Feta & Chicken Pasta

with baby tomatoes, fresh basil & a green salad

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Cucumber
Dried Chilli Flakes
Free-range Chicken Mini Fillets
Fresh Basil
Garlic Clove
Garlic Cloves
Grated Italian-style Cheese
Green Leaves
Onion
Onions
Pumpkin & Sunflower Seed Mix
Traditional Feta
Whole Wheat Penne Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

FETA BAKE
Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the chilli flakes (to taste), seasoning and drizzle of oil. Spread out in a single layer and place the drained feta in the center. Bake in the hot oven for 15-20 minutes, until the tomatoes have slightly burst and the feta is golden.
PERFECT PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
TOASTY SEEDS
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
CHICKEN TIME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken chunks for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion, drain on some paper towel and allow to rest for 3 minutes.
A WINNING COMBINATION
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta along with the cooked chicken, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with a drizzle of oil, and some seasoning.
THIS DINNER’S GONE VIRAL!
Bowl up the creamy feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 80g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Traditional Feta - 100g
Whole Wheat Penne Pasta - 100g
Pumpkin & Sunflower Seed Mix - 10g
Free-range Chicken Mini Fillets - 150g
Green Leaves - 20g
Cucumber - 100g
Grated Italian-style Cheese - 25ml
Fresh Basil - 4g

Download the Recipe

Serves 2

FETA BAKE
Preheat the oven to 200°C. In an ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the chilli flakes (to taste), seasoning and drizzle of oil. Spread out in a single layer and place the drained feta in the center. Bake in the hot oven for 20-25 minutes, until the tomatoes have slightly burst and the feta is golden.
PERFECT PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
TOASTY SEEDS
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
CHICKEN TIME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken chunks for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion, drain on some paper towel and allow to rest for 3 minutes.
A WINNING COMBINATION
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta along with the cooked chicken, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with a drizzle of oil, and some seasoning.
THIS DINNER’S GONE VIRAL!
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 160g
Onion - 1
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Traditional Feta - 200g
Whole Wheat Penne Pasta - 200g
Pumpkin & Sunflower Seed Mix - 20g
Free-range Chicken Mini Fillets - 300g
Green Leaves - 40g
Cucumber - 200g
Grated Italian-style Cheese - 50ml
Fresh Basil - 8g

Download the Recipe

Serves 3

FETA BAKE
Preheat the oven to 200°C. In a large ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the chilli flakes (to taste), seasoning and drizzle of oil. Spread out in a single layer and place the drained feta in the center. Bake in the hot oven for 25-30 minutes, until the tomatoes have slightly burst and the feta is golden.
PERFECT PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
TOASTY SEEDS
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
CHICKEN TIME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken chunks for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion, drain on some paper towel and allow to rest for 3 minutes.
A WINNING COMBINATION
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta along with the cooked chicken, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with a drizzle of oil, and some seasoning.
THIS DINNER’S GONE VIRAL!
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!

Baby Tomatoes - 240g
Onions - 2
Garlic Cloves - 3
Dried Chilli Flakes - 15ml
Traditional Feta - 300g
Whole Wheat Penne Pasta - 300g
Pumpkin & Sunflower Seed Mix - 30g
Free-range Chicken Mini Fillets - 450g
Green Leaves - 60g
Cucumber - 300g
Grated Italian-style Cheese - 75ml
Fresh Basil - 12g

Download the Recipe

Serves 4

FETA BAKE
Preheat the oven to 200°C. In a large ovenproof dish, toss the baby tomatoes, the diced onion, the grated garlic, the chilli flakes (to taste), seasoning and drizzle of oil. Spread out in a single layer and place the drained feta in the center. Bake in the hot oven for 25-30 minutes, until the tomatoes have slightly burst and the feta is golden.
PERFECT PENNE
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
TOASTY SEEDS
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
CHICKEN TIME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken chunks for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion, drain on some paper towel and allow to rest for 3 minutes.
A WINNING COMBINATION
Once the feta and tomatoes are done, mash with a fork or potato masher and mix until combined. Add to the pot with the pasta along with the cooked chicken, and mix until fully combined. Add the reserved pasta water if you would like a saucier consistency. Season to taste. In a salad bowl, toss the rinsed green leaves, the diced cucumber and the toasted seeds with a drizzle of oil, and some seasoning.
THIS DINNER’S GONE VIRAL!
Bowl up the feta pasta and sprinkle over the grated Italian cheese and sliced basil. Side with the fresh salad. Great work, Chef!