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🍝 Colorful Pasta with Chicken Breast and Feta

847 kcal · 30 min · 4 servings

Ingredients

• 400 g colorful shell pasta
• 4 chicken breast fillets
• 250 g feta (cubed)
• 150 ml white wine
• 2 sprigs Thai basil
• 3 tbsp white wine vinegar
• 4 tbsp grape seed oil
• sea salt
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the conchiglie pasta to the boiling water.
3. 3. Cook the pasta for the time specified on the package until al dente.
4. 4. Drain the pasta and rinse it briefly with cold water.
5. 5. Let the pasta drain well.
6. 6. Rinse the chicken breasts under running water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Pick the leaves off the Thai basil and set them aside.
9. 9. Pour the white wine into a pot and bring it to a boil.
10. 10. Add the Thai basil stems to the wine.
11. 11. Place the chicken breasts in a steamer insert over the pot.
12. 12. Steam the meat covered for about 8 to 10 minutes.
13. 13. Remove the cooked meat from the pot.
14. 14. Let the meat rest briefly.
15. 15. Slice the chicken into thin strips.
16. 16. Toss the drained pasta with vinegar and oil.
17. 17. Crumble the feta over the pasta.
18. 18. Add the chicken strips to the pasta mixture.
19. 19. Season the dish with sea salt and pepper.
20. 20. Serve the dish and garnish it with the Thai basil leaves.

Nutrition per serving

• kcal: 847
• Protein: 70 g · Fett/Fat: 28 g · Carbs: 71 g