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Pasta med bagt feta, grønt og kylling i fad - Opskrift på bagt feta pasta
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Baked feta pasta with vegetables and chicken in one dish

A recipe for a wonderful pasta dish with feta, vegetables and chicken – all baked in one dish and tossed with your favourite pasta.
Course Main course
Cuisine Greek, Italian
Nøgleord Oven-baked chicken, Oven-baked dishes
Total Time 50 minutes
Servings 4 servings
Calories 813kcal

Ingredients

  • 300 g cherry tomatoes
  • 1 red pepper, cut into thin strips
  • 1 courgette, diced
  • 3 cloves garlic, sliced
  • 3-4 tbsp olive oil
  • 200 g feta, in one block
  • 4 chicken thighs skin-on
  • 400 g pasta
  • 2 handfuls fresh spinach
  • 1 handful fresh basil leaves
  • Salt and freshly ground black pepper
  • Optional: 3-4 sprigs of fresh thyme, leaves picked

Instructions

  • Put the vegetables and garlic in an ovenproof dish, drizzle over the olive oil and season with salt and freshly ground black pepper. Toss well to combine.
  • Place the feta in the middle of the dish, drizzle a little olive oil over it too, and season with pepper and a little fresh thyme, if using.
  • Arrange the chicken thighs on top of the vegetables, leaving the feta uncovered, and season the chicken with salt and freshly ground black pepper.
  • Place the dish in the middle of an oven preheated to 200°C (conventional oven, top and bottom heat) and bake for about 40 minutes.
    Then turn the oven up to 230°C and bake for a further 5-7 minutes.
    About 15 minutes before the dish is ready, start cooking the pasta until al dente, following the packet instructions. Save a little of the pasta water in case the consistency needs adjusting – though it shouldn't be necessary.
  • Take the dish out of the oven, set the chicken aside and mash the feta and vegetables together well. Add the fresh spinach and basil and stir them through the sauce until the leaves wilt.
  • Toss the pasta through the sauce, adjusting the consistency with a little pasta water if needed.
  • Season to taste with salt and freshly ground black pepper, and serve topped with the roast chicken thighs.

Nutrition

Calories: 813kcal | Carbohydrates: 84g | Protein: 38g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 661mg | Potassium: 857mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3159IU | Vitamin C: 70mg | Calcium: 312mg | Iron: 4mg