Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs or 680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • 1 teaspoon garlic powder (3g)
  • 1 teaspoon dried oregano (1g)
  • 12 oz (340g) pasta (penne, rotini, or your choice)
  • 1 cup (240ml) chicken broth (or vegetable broth)
  • 1 cup (150g) sun-dried tomatoes, packed in oil, roughly chopped
  • 8 oz (225g) feta cheese, crumbled
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup (15g) fresh basil or parsley for garnish, chopped

Instructions:

  1. Preheat Oven: Set oven to 400°F (200°C).
  2. Prepare Chicken: Season chicken breasts with salt, pepper, garlic powder, and oregano. Place chicken in the center of a baking dish.
  3. Cook Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente, following package instructions (about 8-10 minutes). Drain and set aside.
  4. Assemble the Dish: Pour chicken broth and chopped sun-dried tomatoes around the chicken. Top the chicken with crumbled feta cheese and drizzle with olive oil; sprinkle red pepper flakes if desired.
  5. Bake: Bake in preheated oven for 25-30 minutes or until chicken reaches 165°F (74°C).
  6. Combine and Serve: Mix cooked pasta with the baked chicken and other components in the baking dish. Garnish with fresh herbs and serve warm.