Description
A viral sensation that transforms simple ingredients into a creamy, gourmet meal. This effortless dump-and-bake dish features a velvety sauce created by roasted cherry tomatoes and savory feta, tossed with tender chicken and al dente pasta. It is the perfect hearty, wholesome solution for busy weeknights, delivering restaurant-quality Mediterranean flavors with minimal cleanup.
Ingredients
15 ounces pasta (penne or fusilli)
2 pints cherry tomatoes
8 ounces feta cheese block
1/2 cup extra virgin olive oil
1/4 cup fresh basil, chopped
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken, shredded
2 cups baby spinach
Freshly grated Parmesan cheese for serving
Instructions
Preheat your oven to 400°F (200°C).
In a 9×13-inch baking dish, combine the cherry tomatoes, minced garlic, olive oil, salt, and pepper.
Place the block of feta cheese in the center of the baking dish.
Bake for 30 to 35 minutes until the tomatoes have burst and the feta is soft.
While the dish bakes, cook the pasta in a large pot of salted water according to package directions; drain.
Remove the dish from the oven and use a fork to mash the feta with the tomatoes and garlic until it forms a creamy sauce.
Add the cooked chicken and baby spinach to the baking dish, stirring until the spinach wilts slightly.
Toss in the cooked pasta until well combined.
Top with fresh basil and grated Parmesan cheese before serving.
Notes
Use a full-fat feta block for the creamiest consistency. Feel free to add red pepper flakes for a touch of heat. Leftovers keep well in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg