Mediterranean Chicken Pasta

Serves 4 to 6


  • 1 pound chicken tenders, cut into bite size pieces

  • Salt and pepper

  • 2 tablespoons extra virgin olive oil

  • 3 cloves garlic, minced

  • 2 cups cherry tomatoes, halved

  • 1/2 cup Calamata olives, halved

  • 1/4 cup sun-dried tomatoes, julienne

  • 2 tablespoon capers, drained

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh basil (about 7 leaves)

  • 1/4 cup crumbled feta cheese

  • 3/4 pound spaghetti


In a large pot of boiling, salted water, cook the spaghetti until just done, about 9 to 11 minutes. Drain.

Meanwhile, season the chicken with salt and pepper. In a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken and cook until the chicken is nearly cooked through, about 6 minutes. Add the tomatoes, olives, and capers and cook for 3 more minutes. In a large bowl, toss together the cooked spaghetti, tomato mixture, herbs, and feta.