This Mediterranean Chicken Pasta features succulent Island Farmhouse chicken, roasted veggies, and a creamy parmesan sauce for a satisfying dinner in under 30 minutes.
Mediterranean Chicken Pasta
This Mediterranean Chicken Pasta features succulent Island Farmhouse chicken, roasted veggies, and a creamy parmesan sauce for a satisfying dinner in under 30 minutes.
Ingredients
- 2 Island Farmhouse boneless skinless chicken breasts
- 2 tsp olive oil, divided
- 1 tsp mayonnaise
- 1/3 c. finely grated parmesan cheese, divided
- 175 g dry spaghetti or linguine
- 10 grape tomatoes, halved
- 2 Portobello mushrooms
- 1/3 c. marinated artichokes, roughly chopped
- 2 tbsp butter
- 2 cloves garlic, crushed
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- fresh parsley, to taste
Instructions
- Preheat oven to 375ºF.
- Season chicken liberally with salt and pepper. Sear on both sides in a medium skillet with 1 tsp oil.
- Meanwhile, remove stem from mushrooms and slice thinly. Transfer chicken to rimmed baking sheet covered with parchment. Divide mayonnaise between the two breasts and spread evenly over top. Sprinkle with 1 tbsp parmesan on each. In small bowl, toss tomatoes and mushroom slices with the remaining 1 tsp oil. Transfer to baking sheet, away from chicken. Bake for 15 to 20 minutes, until chicken is cooked through and vegetables are wilted.
- While the chicken is baking, cook pasta in boiling salted water and drain it. Add butter to the skillet to sear chicken and cook over medium heat until lightly browned and foaming has subsided.
- Lower heat and add crushed garlic.
- Cook for 30 seconds, stirring constantly. Add balsamic, then pasta, and toss to coat. Add roasted vegetables, artichokes, remaining parmesan and chopped fresh parsley, if desired. Season with salt and pepper to taste.
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Ingredients
- 2 Island Farmhouse boneless skinless chicken breasts
- 2 tsp olive oil, divided
- 1 tsp mayonnaise
- 1/3 c. finely grated parmesan cheese, divided
- 175 g dry spaghetti or linguine
- 10 grape tomatoes, halved
- 2 Portobello mushrooms
- 1/3 c. marinated artichokes, roughly chopped
- 2 tbsp butter
- 2 cloves garlic, crushed
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- fresh parsley, to taste
Directions
- Preheat oven to 375ºF.
- Season chicken liberally with salt and pepper. Sear on both sides in a medium skillet with 1 tsp oil.
- Meanwhile, remove stem from mushrooms and slice thinly. Transfer chicken to rimmed baking sheet covered with parchment. Divide mayonnaise between the two breasts and spread evenly over top. Sprinkle with 1 tbsp parmesan on each. In small bowl, toss tomatoes and mushroom slices with the remaining 1 tsp oil. Transfer to baking sheet, away from chicken. Bake for 15 to 20 minutes, until chicken is cooked through and vegetables are wilted.
- While the chicken is baking, cook pasta in boiling salted water and drain it. Add butter to the skillet to sear chicken and cook over medium heat until lightly browned and foaming has subsided.
- Lower heat and add crushed garlic.
- Cook for 30 seconds, stirring constantly. Add balsamic, then pasta, and toss to coat. Add roasted vegetables, artichokes, remaining parmesan and chopped fresh parsley, if desired. Season with salt and pepper to taste.
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