Baked Feta Pasta

Welcome to my series where I take viral recipes from over the years and make them more of a “Peachie Balance”. So, high protein + blood sugar friendly and I always tweak the healthy fats if they’re high. For this recipe, I added chicken for a compete protein source, skipped the olive oil to keep total calories lower, and swapped for a high fiber pasta or low carb pasta depending on you’re personal preference. And tastes the same💪🏼🤗🥳. 

INGREDIENTS

• 8.8 oz box of chickpea, lupini, or lentil pasta (hearts do palm noodles works for keto friendly)
  

• 2 pints cherry tomatoes
  

• 8oz. Block of Feta

• 1.5 lbs raw chicken breast, diced into 1” pieces
  

• 1/4 tsp both salt and pepper
  

• 2 cloves garlic, minced
  

• ¼ cup fresh basil, packed and chopped, plus more for serving
  

STEPS

1. Preheat oven to 400°F. Place the cherry tomatoes and cubed chicken in an oven-safe 9 x 13 baking dish. Season with salt and pepper. Toss until well combined.

    

2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and chicken.

    

3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts. If it’s not browned yet, switch to broil high a few minutes but watch it bc it’ll burn quick.

    

4. While the tomatoes, chicken, and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.

    

5. Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.

    

6. Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm. Makes 6 - 1.5 cup servings.

🍑 Nourishment Breakdown

Serves 6 

Macros per 1.5 cup: 
Calories: 385 | Fat: 13g | Starch/Carbs: 30g | Protein: 44g | Fiber 7g

PROTEIN chicken, chickpea pasta
FAT feta
FIBER tomatoes, some in pasta
CARB/STARCH pasta

Did you make this recipe?