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Tag: #MediterraneanPasta

  • Mid-Week Win: Lemon Garlic Feta Pasta

    Mid-Week Win: Lemon Garlic Feta Pasta

    Let’s be real—we’ve all had those days where the last thing you want to do is spend an hour standing over the stove. You’re tired, you’re hungry, and you want something that tastes like it came from a nice restaurant, not a packet.

    Well, I’ve got the perfect solution for you. This Lemon Garlic Feta Pasta with Chicken is my absolute go-to when I want something indulgent, fresh, and genuinely quick to put together. It’s vibrant, it’s garlicky, and that feta sauce? Honestly, it’s life-changing.

    Why You’ll Love It

    The magic here is in the simplicity. You’re using fresh ingredients that pack a massive punch. The combination of sweet-roasted tomatoes, tangy feta, and bright lemon juice creates this incredibly silky, light sauce that coats the farfalle perfectly without feeling heavy. Plus, using chicken fillets makes it super filling for a proper tea.

    Ingredients You’ll Need

     225g Farfalle (bow-tie) pasta: It holds onto the sauce beautifully.

     680g Chicken fillets: Sliced into bite-sized strips so they cook fast and stay tender.

     225g Cherry tomatoes: Grab a mix of red and yellow for a lovely pop of colour!

     140g Fresh spinach: For that hit of greenery.

     170g Feta cheese: Crumbled. This is the star of the show.

     5 Cloves of garlic: Don’t be shy—mince them up well!

     3 tbsp Freshly squeezed lemon juice: Essential for that zesty kick.

     Seasoning: Smoked paprika, Italian seasoning, sea salt, and black pepper.

     Olive oil: For cooking everything to perfection.

    Let’s Get Cooking!

    1. Pasta First

    Get a big pot of water boiling, salt it like you mean it, and drop in your farfalle. Cook it according to the pack instructions until it’s perfectly al dente. Drain it, but maybe keep a tiny splash of that pasta water just in case you want your sauce a little looser later.

    2. The Chicken

    While the pasta is bubbling away, grab your chicken fillets. Slice them into strips, season them up with the smoked paprika, Italian seasoning, salt, and pepper. Get a large skillet nice and hot with 2 tablespoons of olive oil, and sear those strips until they’re golden brown and cooked through (roughly 10–15 minutes). Once they’re done, move them to a plate for a moment.

    3. The Veggie Base

    In that same pan—don’t clean it, all those chicken juices are pure flavour!—add your last tablespoon of oil, the halved cherry tomatoes, and the minced garlic. Cook these for about 2 minutes. You want the tomatoes to soften just enough to release their juices; this is going to be the base of your sauce. Throw in the spinach and stir it until it’s just wilted.

    4. Bring It All Together

    Toss your cooked pasta into the pan with the veggies. Pour in that fresh lemon juice and shower everything with the crumbled feta. Give it a good, hearty stir for about a minute. The feta will start to soften and melt into the lemon and tomato juices, turning into a creamy, dreamy sauce. Finally, fold the chicken back in to reheat it gently.

    Final Thoughts

    This dish is honestly the definition of “minimal effort, maximum reward.” It’s fresh enough for a sunny evening but comforting enough for those chillier UK nights.

    Pro-tip: If you like it extra silky, a small drizzle of extra virgin olive oil right before serving really elevates it.

    Have you tried this recipe yet? Drop a comment below and let me know how it went—I love hearing your tweaks and variations! Happy cooking!

    #PastaLover #EasyTea #QuickDinners #ChickenPasta #FetaLove #UKFoodie #WeeknightMeals

  • Midweek Lifesaver: Mediterranean Feta & Tomato Pasta 🍝

    Midweek Lifesaver: Mediterranean Feta & Tomato Pasta 🍝

    Let’s be real—by the time Wednesday rolls around, the last thing anyone wants to do is spend an hour hovering over a hot stove. If you’re looking for a dinner that feels like a holiday in Greece but takes less time than a quick trip to the shops, you’ve hit the jackpot.

    This Mediterranean Pasta is my absolute go-to. It’s vibrant, zesty, and uses those gorgeous Mediterranean diet staples we all love. Best of all? It’s a “one-pan wonder” (mostly!) that’s ready in 30 minutes flat.

    🛒 The Shopping List

    Here’s what you’ll need to grab from the cupboard or the local market:

    • The Pasta: I’m a fan of farfalle (the little bows), but any short-cut pasta works perfectly. Think penne, fusilli, or rigatoni—basically anything that’s good at catching the sauce.

    • The Veg: Get yourself some cherry or grape tomatoes. If you can find a mix of red and yellow, it looks stunning.

    • The Greens: A big bag of fresh spinach. If you’ve only got frozen, just make sure to thaw it and squeeze out the water first.

    • The Flavour Makers: Plenty of fresh garlic (don’t be shy!), olive oil, and a cheeky squeeze of lemon.

    • The Cheese: Feta is the star here. You can buy the block and crumble it yourself or grab a pack of ready-crumbled to save time.

    • The Spice Rack: Grab your Italian seasoning, some paprika for a bit of warmth, and plenty of sea salt and cracked black pepper.

    👩‍🍳 How to Whip It Up

    1. Get the water on: Boil a large pot of salted water and cook your pasta until al dente.

    2. Sizzle the tomatoes: While the pasta bubbles away, grab a large frying pan or skillet. Toss in your halved tomatoes, minced garlic, a glug of olive oil, paprika, salt, and your dried herbs. Cook on a medium heat for about 2 minutes until the tomatoes start to soften and get juicy.

    3. Wilting time: Throw in the spinach. Stir it around until it wilts into that lovely garlic-tomato base.

    4. The Feta finish: Stir in your crumbled feta and let it get just a little bit melty.

    5. The Big Mix: Toss in your drained pasta and the lemon juice. Give it a good stir for a minute to get everything coated. If it looks a bit dry, add an extra drizzle of olive oil.

    Top Tip: This is a fantastic “make-ahead” meal. It keeps beautifully in the fridge for lunch the next day, and you can even freeze it!

    Whether you’re dodging the temptation of a takeaway or just need a win after a hectic shift, this Mediterranean pasta is the ultimate shortcut to a proper meal. It’s vibrant, zesty, and—best of all—gets you from “starving” to “serving” in the time it takes to boil a kettle. Give it a go tonight, enjoy the fact that there’s barely any washing up, and let that hit of lemon and garlic do the heavy lifting. Happy cooking!