Description
A delicious baked feta pasta dish loaded with chicken, tomatoes, and basil.
Ingredients
Scale
- 1 8-ounce block feta cheese (drained, if in brine)
- 3 cups whole cherry tomatoes
- 1/3 cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cavatappi pasta (or any type of pasta)
- 2 cups cooked cubed or shredded chicken
- 1–2 teaspoons shawarma seasoning (*see notes)
- 1/2–1 cup olives
- 1 cup fresh basil (loosely chopped)
- lemon wedges/squeeze (optional)
Instructions
- Preheat the oven to 400°F.
- Place the feta block in the center of a 9×13” casserole dish and surround it with the tomatoes.
- Top the entire thing with garlic, olive oil, salt, and pepper. Lightly stir, then bake for 30 minutes.
- Meanwhile, cook and drain the pasta according to directions.
- Mix the cooked chicken with shawarma seasoning until evenly coated.
- Add the chicken and olives to the casserole dish, stir, and continue to bake for another 5-10 minutes.
- Remove from the oven, add in the cooked and drained pasta, and stir until everything is evenly coated in the creamy feta.
- Top with chopped basil and a squeeze of lemon juice. Enjoy!
Notes
- Shawarma seasoning can vary in strength, adjust to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg