Popeye Pasta With Feta Cheese Recipes

5 INGREDIENT CHICKEN FETA PASTA

Steps:

• In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.
• Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
• Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.

POPEYE PASTA WITH FETA CHEESE

Steps:

• Cook pasta in boiling water and first amount of salt in a large uncovered pot or Dutch oven for 6 minutes until tender but firm. Drain. Return to pot.
• Add first amount of olive oil. Toss. Keep warm.
• Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.
• Add next 6 ingredients. Heat and stir for about 1 minute just until spinach is wilted and heated through.
• Pour over pasta. Add feta cheese. Toss well.
• Note: In place of fresh marjoram, you could replace with 3/4 teaspoon dried marjoram and you can replace garlic cloves with 3/4 teaspoon garlic powder.

POPEYE PASTA

Steps:

• Cook pasta according to package directions; drain. Put in large serving bowl.
• In a large skillet heat over medium heat heat one tablespoon oil and add garlic and 1 tablespoon lemon juice, cook for one minutes, stirring (do not brown).
• Increase heat to medium high and add spinach, stirring for 2-3 minutes until spinach is limp. Remove from heat. Toss with pasta.
• In a medium bowl, combine remaining oil (1 1/2 tablespoons) and lemon juice (1 1/2 tablespoons). Stir in cheese and tomatoes.
• Add dressing/tomato mixture to pasta/spinach and toss.
• Season with salt and pepper, if desired.

POPEYE PIZZA

Steps:

• In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
• Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
• Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
• Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
• Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
• Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

Steps:

• Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
• Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.