Recipes / Chicken /

Spinach-Feta Chicken Rigatoni Pasta


  • 340g rigatoni pasta
  • 600g boneless skinless chicken breasts, cut into in.-thick strips
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 3 garlic cloves, minced
  • ¼ teaspoon pepper
  • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine or additional broth
  • 6 plum tomatoes, chopped
  • 2 cups fresh baby spinach
  • ¾ cup crumbled feta cheese


  1. In a 5lt stockpot, cook pasta according to package directions. Drain; return to pot.
  2. Meanwhile, toss chicken with 2 tablespoons oil, teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
  3. In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
  4. Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.
Shop Now