Chicken Pasta with Roasted Feta, Tomatoes and Zucchini

Instructions

1. 1

   Preheat a conventional oven to 200°C/400°F with a rack in the middle. While it heats, cut the zucchini into 1 cm half-moons, cut the onion into thin wedges and peel and thinly slice the garlic. Slice the olives and chop the parsley, dill and basil; set these aside.

2. 2

   Put the feta block in the middle of a 23 × 33 cm baking dish with a capacity of at least 3 litres. Arrange the tomatoes, zucchini, onion and garlic around it. Toss the vegetables with 10 ml olive oil, the oregano, red pepper flakes, 0.25 tsp salt and 0.25 tsp black pepper. Roast uncovered for 35 minutes, until the tomatoes have burst and the zucchini is tender.

3. 3

   While the vegetables roast, cut the chicken into approximately 3 cm pieces on a board. Season with the garlic powder, smoked paprika, 0.5 tsp salt and remaining 0.25 tsp black pepper.

4. 4

   Heat a 30 cm nonstick frying pan over medium-high heat. Add 5 ml olive oil and half the chicken in a single layer. Cook for 8–10 minutes, turning occasionally, until browned and the thickest pieces reach 74°C/165°F on an instant-read thermometer. Transfer to a plate. Repeat with the remaining 5 ml oil and chicken, then turn off the heat.

5. 5

   In parallel, about 15 minutes into the roasting time, bring the 2000 ml water and remaining 0.75 tsp salt to a boil in a 4-litre saucepan on a second hob burner. Add the dry pasta and cook at a steady boil, stirring occasionally, for the package time, usually 10–12 minutes. Reserve 100 ml cooking water, then drain the pasta.

6. 6

   Remove the baking dish from the oven. Mash the softened feta, garlic and most of the tomatoes together with a fork, leaving most zucchini pieces intact. Stir in the reserved 100 ml pasta water to make a sauce.

7. 7

   Add the drained pasta, cooked chicken and its resting juices, olives, lemon juice, parsley, dill and basil to the baking dish. Toss thoroughly until coated and divide into four portions. Serve immediately.