Ingredients
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing (divided)
Broth and Sauce
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- 2 tablespoons avocado oil (can substitute olive oil)
- ½ cup dry white wine
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
- 3 tablespoons lemon juice
- ¾ cup feta cheese
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create two thinner slices. Place them between sheets of saran wrap and use a meat tenderizer to pound each side until about ½-inch thick. Pat the chicken dry with paper towels and season both sides evenly with lemon pepper seasoning.
- Marinate the chicken: Place the seasoned chicken into a gallon freezer bag and add 2/3 cup of the Greek salad dressing. Seal the bag carefully, removing as much air as possible, and marinate at room temperature for 20 minutes to infuse the flavors.
- Mix broth and sauce ingredients: While the chicken is marinating, combine chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup Greek salad dressing in a large measuring cup or bowl with a spout. Set aside. Prepare other ingredients for quick use.
- Sear the chicken: Heat the avocado or olive oil in a deep 12-inch skillet over medium-high heat. Remove the chicken from the marinade, discarding the leftover marinade. Sear the chicken for 3-4 minutes per side until golden and cooked through. Transfer the cooked chicken to a plate and let rest for 10 minutes before cutting into strips.
- Deglaze the pan with wine: Carefully dab excess oil from the skillet to reduce grease. Add the white wine and lower heat to medium. Use a silicone spatula to scrape and ‘clean’ the bottom and sides of the skillet, loosening browned bits that add flavor. Cook the wine down until it reduces by nearly half, about 3 minutes.
- Sauté garlic and add butter: Add the butter and minced garlic to the skillet. Cook for about 2 minutes until fragrant and the butter is melted.
- Add broth mixture and cook pasta: Pour in the prepared chicken broth, bouillon, half and half, and dressing mixture. Bring the liquid to a boil. Add the angel hair pasta, returning the heat to a gentle boil. Cook for 3 minutes, using kitchen tongs to toss the pasta frequently to prevent sticking.
- Add vegetables and combine: Stir in baby spinach, cherry tomatoes, and kalamata olives. Cook for an additional minute, allowing the spinach to wilt slightly. Reduce the heat to low, then add the sliced chicken strips and lemon juice. Stir gently to combine and heat through.
- Finish with feta cheese: Remove the skillet from heat and stir in the crumbled feta cheese. The cheese will melt slightly, adding a creamy tangy texture to the sauce. Allow the pasta and sauce to thicken a little while standing before serving.
Notes
- For a dairy-free option, substitute half and half and butter with coconut milk and dairy-free butter alternatives.
- If dry white wine is unavailable, substitute with additional chicken broth or water with a splash of lemon juice.
- Lemon pepper seasoning can be homemade by combining lemon zest, cracked black pepper, and salt if not available pre-mixed.
- Using avocado oil adds a mild flavor and high smoke point; olive oil can be used as a substitute.
- Marinating chicken at room temperature for 20 minutes enhances flavor but avoid longer to prevent bacterial risk.
- Angel hair pasta cooks quickly; keep a close eye to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
