Lemon pasta dish with chicken breast and feta

Ingredients for 4 servings:

• 500 g chicken breast
• 350 g pasta
• 200 g feta cheese
• 1 large lemon(s)
• 250 g cocktail tomatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic, optional
• 1 tsp, heaped salt
• Pepper, mixed or black
• 20 sage leaves
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and simply delicious

Bring a large enough pot of lightly salted water to a boil for the pasta. By the time the water is boiling, you’ve prepared the rest. Clean and/or wash all ingredients accordingly. Weigh the pasta. Cut the chicken breast into strips. Peel the onions and garlic and cut into small cubes. Halve the cherry tomatoes. Chop the sage. Cut the feta into bite-sized cubes. Squeeze the lemon (tip: if you roll it gently across the countertop first, you’ll get more juice). Place the prepared ingredients and spices in bowls. Add the pasta to the boiling water and cook according to the package instructions. Heat a large, deep frying pan with a little oil over high heat. Brown the chicken breast. When it’s halfway done, add the onions and garlic. Once the chicken breast is cooked through and lightly browned, add the sage and sauté for 30 seconds. Next, add the cherry tomatoes and half of the lemon juice. Simmer for 3 minutes over medium heat. Drain the pasta and add it to the pan. Add the remaining lemon juice and plenty of salt and pepper, and mix everything together. Turn off the heat and fold in the feta cheese. Finally, serve and enjoy.