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Mediterranean chicken pasta

Mediterranean One-Pot Pasta with Olives

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz penne pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ cup sun-dried tomatoes chopped
  • 1 cup Kalamata olives pitted and halved
  • 3 cups vegetable broth
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese
  • ¼ cup fresh basil chopped
  • 2 cups fresh spinach

Method
 

  1. Heat oil in a large deep pot or Dutch oven over medium; sauté garlic 1 minute until fragrant.
  2. Add cherry tomatoes, sun-dried tomatoes, and olives; cook 3-4 minutes until cherry tomatoes start softening.
  3. Add broth, oregano, pepper flakes, salt, and black pepper; bring to a boil.
  4. Submerge penne, stirring; reduce heat to medium and cook 12-15 minutes, stirring occasionally, until al dente and most liquid absorbed.
  5. Add spinach; cook 1-2 minutes until wilted.
  6. Off heat, top with feta and fresh basil; serve immediately.