MEDITERRANEAN CHICKEN PASTA
*1 lb. ditalini
*Extra Virgin Olive Oil
*4 boneless chicken breasts
*Freshly ground black pepper
*1 tsp. dried oregano
*2 cloves garlic, minced
*3/4 cup heavy cream
*8 oz. cream cheese
*1/2 cup crumbled feta cheese
*1 tbsp. lemon juice
*1 tsp. lemon zest
*1 tbsp dill, chopped
*1 1/2 cup halved cherry tomatoes
*1 cup Greek Kalamata or Throubes olives
*Chopped fresh parsley, for serving
In a large pot of salted boiling water, cook ditalini pasta until al dente according to package instructions.
Meanwhile, in a large skillet over medium heat, add enough olive oil to the coat the bottom of the skillet. Season chicken breasts on both sides with salt, pepper, and oregano. When the oil is heated and shimmering, add chicken. Cook until the chicken is cooked through and golden, 6-8 minutes per side. Remove from heat.
Cut chicken into strips , set aside.
Add more oil if skillet is dry then stir in garlic. Cook until the garlic is fragrant, about 1 minute. Add heavy cream, cream cheese, and crumbled feta. Cook, stirring occasionally, until the cheeses have melted. Stir in dill, lemon juice and zest then season with salt and pepper to taste.
Add cooked pasta, cherry tomatoes, olives and chicken strips. Toss until evenly combined.
Garnish with parsley and serve warm.