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Penne with Chicken, Feta and Dill

Serves 4 to 6
Time 55 min
Crisp green onions, fresh dill and ripe tomatoes add zest to the exceptionally tender chicken and savory feta cheese in this rustic penne pasta dish. Serve with a fresh green salad and a glass of chilled Pinot Grigio.
Special Diets:
Ingredients
  • 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
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Exclusively for Prime members in select ZIP codes.

Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.