PASTA WITH CHICKEN, ZUCCHINI & FETA CHEESE

Name: PASTA WITH CHICKEN, ZUCCHINI & FETA CHEESE
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp flour; 1/2 tsp freshly ground black pepper; 1/4 tsp salt; 1/2 lb skinless, boneless, chicken breasts, cut into 1/2" wide strips; 1 Tbsp olive oil; 5 clove garlic, slivered; 2 zucchini, halved lengthwise & thinly sliced; 1 red bell pepper, diced; 1/4 c red wine vinegar; 1 tomato, cut into thin strips; 3 Tbsp snipped fresh dill; 3/4 tsp dried oregano; 2 Tbsp light sour cream; 8 oz radiatore pasta; 3 oz feta cheese, crumbled

Pasta With Chicken, Zucchini & Feta Cheese Recipe

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By Judy W
@zoobie

This recipe has a chunky sauce, vibrantly flavored with red wine vinegar & feta cheese, plus dill for an aromatic seasoning. Very good!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

10 Min

Ingredients

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1 Tbsp

flour
1/2 tsp

freshly ground black pepper
1/4 tsp

salt
1/2 lb

skinless, boneless, chicken breasts, cut into 1/2" wide strips
1 Tbsp

olive oil
5 clove

garlic, slivered
2

zucchini, halved lengthwise & thinly sliced
1

red bell pepper, diced
1/4 c

red wine vinegar
1

tomato, cut into thin strips
3 Tbsp

snipped fresh dill
3/4 tsp

dried oregano
2 Tbsp

light sour cream
8 oz

radiatore pasta
3 oz

feta cheese, crumbled

How to Make PASTA WITH CHICKEN, ZUCCHINI & FETA CHEESE

Step-by-Step

Start heating a large pot of water to boiling for the pasta. On a plate, combine the flour, 1/4 tsp. of the pepper, and salt. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking, over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer to a plate.
Add the garlic, zucchini and bell pepper to the pan and cook, stirring frequently, until the bell pepper is tender, about 5 minutes. Sprinkle the vinegar over the vegetables. Stir in the tomato, 1/2 cup of water, dill, oregano, and remaining 1/4 tsp. of pepper.
Bring to a boil over medium high heat, reduce to a simmer, cover, and cook until the mixture is flavorful and slightly thickened, about 4 minutes. Add the chicken and cook, uncovered, until the chicken is cooked through, about 1 minute longer. Remove from the heat & stir in the sour cream.
Meanwhile, cook the radiatore in boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the radiatore, and toss to combine. Add the feta cheese and toss again.

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