1½poundsboneless skinless chicken breastscut into ¾ inch cubes
Kosher salt and freshly cracked black pepper
6clovesgarlicchopped
114.5-ounce can of diced tomatoeswith basil, garlic, and oregano
½cuppasta water
1poundlong pastabucatini is my favorite
8ouncesfeta cheesedivided
fresh basilfinely chopped, optional
Instructions
In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken. Season liberally with salt and black pepper. Cook the chicken, moving it around in the pan a little to prevent sticking, so that a nice crust will form, about 10 minutes. Flip, sprinkle with the garlic and stir to combine for 30 seconds until fragrant. After 30 seconds, add the diced tomatoes and 6 ounces of the crumbled feta and simmer.
Cook the pasta according to the package directions. Once al dente, add ½ cup of the pasta water into the chicken mixture and continue to let it simmer. Drain the pasta and then add to the chicken tomato mixture.
Serve warm, sprinkled with the remaining feta cheese and fresh basil. Season with salt and pepper to taste.