Chicken Feta Pasta

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  2 tbsp Olive oil

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

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  1.5 lbs Chicken Breast, Boneless Skinless
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  1 tsp 1 teaspoon kosher salt (divided)
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  0.3 tsp 1/4 teaspoon freshly ground black pepper
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  2 can Canned Diced Tomatoes
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  2 cup 2 cups water
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  1 lbs Pasta, Fettuccine, Whole Wheat, Dry
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  4 oz Cheese, Feta, Crumbled
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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. Season the chicken breast with half the kosher salt and the black pepper. Add the chicken to the pot and cook for 8–10 minutes until golden brown on the first side. Flip and cook for 5–7 minutes until the internal temperature reaches 165°F. Transfer to a cutting board, 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 their juice and the 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 over medium-high heat 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, three-quarters of the crumbled feta, and the remaining kosher salt. Cook uncovered over medium heat for 5 minutes, stirring occasionally, until heated through and the cheese begins to soften.
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 for 2–3 minutes or on the stovetop over medium heat for 4–5 minutes until warmed through before serving.