Feta cheese and tomato pasta with chicken breast

Ingredients for 2 servings:

• 1 pack of sheep’s cheese, approx. 200 g
• 400 g cherry tomatoes
• 2 onions
• 3 garlic cloves, to taste
• 2 tbsp olive oil, approx.
• herbal salt
• Pepper or chili powder
• e.g. oregano
• n. B. Thyme
• 2 chicken breasts
• 1 small lemon(s), juice
• 1 tsp paprika powder, approx.
• 1 tsp curry powder, approx.
• 1 tsp thyme, approx.
• 1 tsp cumin, approx.
• some chili powder, approx.
• some oil for frying
• 200 g pasta, approx.
• 300 g baby spinach
• n. B. Parsley, fresh, for serving

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

versatile, simple and fast

Place the piece of feta cheese in the center of a baking dish. Arrange the tomatoes, quartered onions, and crushed garlic cloves around the cheese to taste. Drizzle everything with olive oil and sprinkle with a little herb salt, pepper, or chili powder, and dried or fresh oregano and thyme. Place the baking dish in the oven at 180 degrees Celsius (convection oven) for about 25 minutes. In the meantime, cut the chicken breasts into 2 or 3 thin pieces, rinse, and pat dry. Toss the meat with the lemon juice and, to taste, paprika, curry powder, thyme, cumin, and a little chili powder. In a hot pan with a little oil, fry both sides of the chicken breasts for about 3 minutes and keep warm. Cook the pasta. Once the baking time is over, mix the feta cheese with the other ingredients in the baking dish and stir in the spinach and pasta. Sprinkle with fresh parsley and serve with the chicken.