Penne with Chicken, Feta and Dill
- 4 boneless, skinless chicken breast halves, 6 to 8 ounces each
- 1 pound penne pasta
- 3 pounds tomatoes, coarsely chopped (about 4 cups)
- 1 cup chopped green onions, white and pale green parts only (about 1 bunch)
- 1/3 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 8 ounces goat feta cheese, crumbled
Fill a stockpot with water and bring to a boil over high heat.
Add the chicken to the boiling water, cover, and return to a boil.
Boil the chicken for 2 to 3 minutes. Turn off the heat, and let the chicken steep, covered, until the chicken is no longer pink in the thickest part of the breast, 10 to 12 minutes.
Using a slotted spoon, transfer the chicken to a plate and let cool for approximately 20 minutes. The chicken can be prepared a day ahead.
Cook the penne pasta according to package directions in salted boiling water. Drain thoroughly.
Meanwhile, in a large bowl, combine tomatoes, onions, dill, parsley, olive oil and pepper.
Slice the cooked, cooled, chicken into 2-inch pieces.
Add the chicken, feta and hot pasta to the tomato mixture.
Gently toss to incorporate. Season to taste.
See our Terms of Service.
- 4 boneless, skinless chicken breast halves, 6 to 8 ounces each
- 1 pound penne pasta
- 3 pounds tomatoes, coarsely chopped (about 4 cups)
- 1 cup chopped green onions, white and pale green parts only (about 1 bunch)
- 1/3 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 8 ounces goat feta cheese, crumbled