Baked Feta Pasta
The viral Baked Feta Pasta you have to try! I added shredded chicken to the recipe and it’s so delish. Try it and see what the hype is all about. You won’t be disappointed!
Servings 4 - 6
Equipment
- 9x12 baking dish
- Skillet
Ingredients
- 3-5 cups cherry tomatoes
- 4-5 cloves garlic
- 2 blocks feta cheese
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 4 cups packed spinach, roughly chopped (I used Jovial Foods gluten-free penne)
- 1/2 cup fresh basil, chopped
- fresh cracked pepper
- 1 box pasta of choice
- 2 tablespoon avocado oil
- 3 organic chicken breasts
Instructions
- Preheat oven to 400 degrees F.
- In a 9×12 baking dish, add tomatoes, garlic, feta, olive oil, sea salt and pepper. Bake for 40 minutes.
- While the feta bakes, prepare the pasta according to the directions on the box. Set aside.
- Heat a skillet over medium heat and add avocado oil. Tenderize the chicken, season with salt and pepper, and sear in the skillet until golden and cooked through (the internal temperature should reach 165 degrees F).
- Transfer the cooked chicken to a cutting board and shred with 2 forks. Set aside.
- When the baked feta comes out of the oven, immediately mix and combine well.
- Add the cooked pasta, chicken, spinach and basil, and mix again.
- Top with pepper and fresh basil. Serve and enjoy!
- NOTE: This pasta dish is best enjoyed right away, but can be stored in an airtight container in the fridge for up to 3 – 4 days.