#TBT Recipe:
Roast Chicken and Mediterranean Linguini

With a Mediterranean flair, this delicious chicken and pasta recipe is a great quick family dinner.

Roast Chicken and Mediterranean Linguini Recipe

Cook Time: 30 minutes
Yield: 2 Servings

  • 2 6-ounce chicken breasts
  • 3 ounces (¼ box) whole-wheat linguini
  • 1 cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 2 ounces baby spinach
  • ½ cup crumbled feta cheese
  • salt and pepper
  • 2 tablespoons olive oil

1. Make the Chicken
Heat oven to 400 °F., setting rack in the middle of oven. Line a baking sheet with aluminum foil. Add chicken and season with ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. Roast in oven for 20 minutes, flipping once after 10 minutes, until
chicken has reached an internal temperature of 165 °F.
2. Make the Pasta
Boil 1 quart of water in a large pot. Add a few large pinches of salt to season the water. Once water has come to a boil add linguini and cook until al dente, about 7 to 8 minutes.
3. Make the Sauce
In a medium skillet, heat remaining tablespoon of olive oil. Add tomatoes and garlic. Sauté until skins on tomato begin to burst, 3
minutes. Add spinach and sauté until wilted, 30 seconds. In a large bowl toss tomatoes and spinach with pasta and feta cheese. Slice chicken and serve over pasta.



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