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Yields: 8 servings Prep time: 5 min Cook time: 40 min |
Ingredients: • 3 boneless skinless chicken breasts • 1 block feta cheese (8 ounces) • cherry tomatoes (2 pints) • 1 head of garlic (cloves peeled) • ⅓ cup olive oil • 1 teaspoon sea salt • 1 teaspoon freshly ground black pepper • 8-10 fresh basil leaves (roughly chopped) • ¼ teaspoon red pepper flakes • 8 ounces uncooked pasta (penne or fusilli) |
TOOLS NEEDED: (click to purchase)
| 3.CLAD STOCKPOT (7 QT.) | CERAMIC RECTANGULAR BAKER |
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1. Preheat oven to 400º F. Evenly space out the chicken breasts and the block of feta cheese.
2. Surround with cherry tomatoes.
3. Arrange garlic cloves in the tomatoes. Cover everything with olive oil; especially the cheese. The dish might look a bit crowded, but that's ok.
4.Sprinkle on salt and pepper. Also add red chili pepper flakes and place in oven uncovered. Bake for 40 min.
5. While the chicken is in the oven, prepare the pasta in stockpot according to instructions. Drain and set aside.
6. Remove baker from oven and take the chicken out. Place on cutting board and allow to rest for 5 minutes before slicing.
7. Add basil leaves to baker. Stir together with tomatoes and cheese.
8. Add the sliced chicken and cooked pasta back to the tomatoes and cheese. Toss together. Plate and serve.
