![]() ![]() ![]() Add the pasta and red pepper flakes to the pan and stir until the feta breaks up and makes the dish super creamy. Remove the baking dish from the oven and remove the chicken, thyme bundle, and garlic cloves.If needed, finish the dish under a high broiler until everything has browned, 3-5 minutes. If it is done, or nearly done, up the heat of the oven to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned. After 30 minutes check the temperature of the chicken.While baking, cook your pasta to the package directions, reserve 2 cups of pasta water, strain, and set aside.Bake for 30 to 35 minutes until the chicken breast reaches an internal temperature of 160˚F.Season with salt and pepper and toss to coat. Add tomatoes, thyme, garlic, feta, and chicken to a baking dish and drizzle the olive oil over everything.If your oven doesn't get it as brown as you like you can finish it under the broiler for 3-5 minutes. If you forget to season it, it will just taste blah, and no one has time for blah dinner.īake the feta, tomatoes, and chicken until they are browned evenly all around. The chicken will release its juices that will be soaked up by the pasta when it is added, and the herbs and garlic will perfume it all.Įach ingredient plays a vital role in what the final dish will taste like. The tomatoes will caramelize and darken in spots, as will the feta. There will be a few layers of flavor that develop here. Be sure the pan isn't too big, everything should be touching and packed in fairly tight. Place the tomatoes, feta, and chicken in the bottom of a pan. Start by seasoning the chicken breasts with salt and pepper. What you are doing with it is building up layers of flavor, and that is why it is SO GOOD! With my addition of chicken, I add another layer of flavor as well as some bulk to make this a full dinner by the time it is done cooking. This recipe is quite literally a one-pot (or one dish) wonder. Chicken - I used a couple of chicken breasts in my version and shredded them in the KitchenAid with the roasted garlic as I mentioned above.Use them as gently or strongly as you like. Red Pepper Flakes - The use of these really rounds out the dish and livens up all the other flavors.Salt and Pepper - Kosher salt is all I use in my kitchen, be sure to get some on the tomatoes and crack fresh black pepper over the feta before cooking.I had thyme in the fridge so that I tied it into a bundle and tossed it in to add lots of flavor and make this house smell good too! Herbs - Basil was used in the original dish, but I always kill mine.I then add it in with the chicken when I shred it so it gets well dispersed throughout the pasta. And I bake mine with the feta and tomatoes for a roasted garlic flavor. Olive Oil - Any olive oil will do, just be sure to use plenty of it!.It is a great way to utilize produce that is on its way out and it will also add sweetness to the end dish. Cherry Tomatoes - This size is preferred, and if they are starting to go bad, that is even better.Feta Cheese - Full-Fat blocks of feta work best, but crumbled ones will also work, be sure to form it into a mound in the middle of the pan.Pasta - Any pasta will do, a small tight pasta performs best. ![]()
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