Riviera Chicken Pasta – OMG Yum! [recipe]

With summer coming I needed to make up a new pasta dish that is light, easy and tastes amazing.  I love, love, love the ocean, but I don’t like fish.  When I was in Italy and Greece on the riviera I feel in love with the non fish foods and instead focused on their flavors.  That’s how I came up with this recipe for Riviera chicken pasta.

It’s easy to make and insanely good.  Your guests, family or whoever eats it will be impressed and may even second guess if you bought it at a store instead of made it at home.

Riviera Chicken Pasta Recipe

You will need:

  • 1 package of chicken breasts or tenderloins
  • 1 package of noodles (the one in the picture is 6 servings)
  • a ton of basil sliced (you can almost never have too much)
  • Crumbled feta (I bought the small round container from the store and used about 3/4 of it)
  • 8 sundried tomatoes sliced
  • 8 or more cloves of garlic minced
  • 1 package of baby spinach
  • 3 sliced of thick cut bacon (chopped into 1/2 to 1/3 inch slices)
  • Button mushrooms sliced
  • Extra virgin olive oil
  • Sea salt
  • Black pepper

Ingredients for riviera chicken pasta

It’s very important that you do each step as I mention them in this post.  If you don’t do the sauce in the exact order, the flavor does not come out right and you just wasted a bunch of ingredients.

Start by preheating your oven to 350 degrees.  Cook the bacon so it’s just getting crispy then remove from the pan and set it aside.  Next sear the chicken at medium heat in the bacon fat on both sides and then once the outside is white and seared on the top and bottom, place it on a baking sheet and in your oven for roughly 12 minutes or until it’s cooked.

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Now add a drizzle of extra virgin olive oil and toss in the garlic and the mushrooms.  Let them saute together and once the mushrooms start to cook, pour in 3/4 to 1 cup of chicken stock.   Let the chicken stock reduce by at least 1/2.

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Once reduced, slice the chicken into large chunks and toss it in the broth.  Cover and let it cook a bit more to soak up the flavors and help make sure it is cooked all of the way.  While the chicken is cooking, boil the pasta until it is just past al dente and then remove from the heat.

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Now toss the spinach in and season with sea salt and pepper.  I used 4 very large pinches of each.   Let the spinach wilt and keep tossing everything.  Once the spinach is bright green, you’re good to go.

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Now add the feta cheese and let it start to melt while moving.  Now add the sundried tomatoes, bacon and the basil.

how to make riviera chicken pasta

Now add extra virgin olive and the pasta then fold everything into each other using extra virgin olive oil to keep the pasta from sticking together, then remove from the heat, plate and serve when it’s cool enough to eat.

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