Chicken Feta Pasta

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(680g)
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  1 teaspoon kosher salt (divided)
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  1/4 teaspoon freshly ground black pepper
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  Canned Diced Tomatoes
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  2 cups water
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  Pasta, Fettuccine, Whole Wheat, Dry(454g)
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  Cheese, Feta, Crumbled(113g)
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  Basil, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat for 1 minute until shimmering. Add the chicken breast halves and cook for 8–10 minutes until golden brown on the first side, stirring occasionally to prevent sticking. Flip the chicken and cook for 5–7 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board and let rest for 2 minutes, then slice into bite-sized pieces.
2. 2Return the pot to medium-high heat and add the canned diced tomatoes (with juice) plus 1 cup water. Bring to a gentle simmer over 2–3 minutes, stirring occasionally.
3. 3Add the whole wheat fettuccine to the simmering tomato mixture and stir well. Cook uncovered for 5 minutes, then cover and cook for an additional 10 minutes until the pasta is tender and most of the liquid is absorbed.
4. 4Stir in the sliced chicken and three-quarters of the crumbled feta cheese. Cook uncovered over medium heat for 5 minutes, stirring occasionally, until the cheese begins to soften and the mixture is heated through.
5. 5Divide the pasta mixture evenly into 4 airtight containers while hot. Top each portion with the remaining crumbled feta and a generous pinch of fresh basil.
6. 6Seal the containers and refrigerate. Reheat in the microwave (2–3 minutes) or on the stovetop over medium heat (4–5 minutes) until warmed through before serving.