Santorini Sunset Chicken & Whipped Feta Pasta with Pistachio-Herb Gremolata

Ingredients

• 2 each Boneless, skinless chicken breasts
• 4 oz Whole wheat orecchiette or penne pasta
• 4 oz Feta cheese, block
• 1/4 cup Plain Greek yogurt
• 1 whole Roasted red pepper
• 3 tbsp Extra virgin olive oil
• 1 clove Garlic
• 1 tbsp Lemon juice
• to taste Black pepper
• 2 tbsp Shelled pistachios
• 1 tbsp Fresh parsley
• 1 tbsp Fresh mint
• 1/2 tsp Lemon zest
• 1/2 tsp Sumac
• 1/2 cup Cherry tomatoes
• 1 tbsp Fresh oregano leaves

Instructions

1. Season chicken breasts with black pepper and a pinch of salt. Set aside.
2. Bring a large pot of lightly salted water to a rolling boil. Add whole wheat orecchiette and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside.
3. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet, tent with foil, and let rest for 5 minutes before slicing into thin strips.
4. To prepare the Whipped Feta Sauce: In a blender or food processor, combine the feta cheese, Greek yogurt, roasted red pepper, 2 tablespoons of extra virgin olive oil, minced garlic, lemon juice, and a generous pinch of black pepper. Blend until completely smooth and creamy. Taste the sauce and add a pinch of salt *only if needed*, remembering feta is quite salty. Slowly add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be thick but pourable).
5. To make the Pistachio-Herb Gremolata: In a small bowl, combine the chopped pistachios, fresh parsley, fresh mint, lemon zest, and sumac (if using). Mix well.
6. Add the drained pasta and halved cherry tomatoes to the skillet (no need to clean it) or back into the pasta pot. Pour the whipped feta sauce over the pasta and cherry tomatoes. Toss gently to coat everything evenly. If the sauce is too thick, add another splash of the reserved pasta water.
7. Divide the pasta between two plates. Top each serving with the sliced pan-seared chicken, a generous sprinkle of the Pistachio-Herb Gremolata, and fresh oregano leaves for garnish. Serve immediately.

Nutrition (per serving)