Chicken and Feta Pasta
This is a very simple easy to cook pasta dish. It is packed with flavor, but should be balanced with some side salad or vegetable accompaniment.
- oil for cooking
- 400g chicken breast, sliced
- 1 onion, diced
- 1 garlic clove, crushed
- ¼ cup sun-dried tomato pesto
- ½ cup chicken stock
- 100g baby spinach
- 100g low-fat fetta cheese
- 400g penne pasta, cooked, drained well
- Heat oil in a large non-stick frying pan over medium to high heat. Add chicken and cook 6 minutes or until golden and cooked through. Remove from the pan and set aside.
- Sauté onion and garlic for 4 minutes or until softened. Return chicken to the pan.
- Stir in pesto, followed by the stock.
- Bring to the boil. Reduce heat and simmer for 5 minutes or until the stock has reduced.
- Toss through spinach and fetta until spinach has wilted.
- Toss through pasta and serve.
This recipe has been adapted from the Survival for the Active Family Cookbook. This cookbook was developed by the team of sports dietitians at the Australian Institute of Sport. The recipes in the book are aimed at busy parents who need to take care of the differing nutrition needs of their active families.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian