Chicken breasts with feta cheese, buckwheat noodles and puttanesco sauce
4 servings
45 minutes
This recipe is a harmony of Mediterranean flavors, blending Italian cuisine with unexpected notes. Tender chicken breasts are filled with creamy feta, aromatic pistachios, and fresh basil, creating a rich yet balanced taste. Buckwheat noodles add a subtle nutty texture, while the spicy puttanesca sauce is the true star element that combines the dish's rich tomato depth with a light garlic spiciness and briny olives. The origins of puttanesca trace back to Neapolitan cuisine, where its bold and passionate character delights gourmets. The dish is perfect for a cozy dinner or as a culinary experiment revealing the richness of Italian flavors in an unexpected combination.
1
Preheat the oven to 200 degrees.
2
We clean a few cloves of garlic, crush them with a press or chop them with a knife. We peel the pistachios and crush them with the flat side of a knife, cut the feta cheese into small cubes, and chop the basil. We mix all these ingredients thoroughly in a bowl and season with pepper.
- Garlic: 2 cloves
- Pistachios: 40 g
- Feta cheese: 100 g
- Basil: 3 stems
- Black olives: 50 g
3
Along each chicken breast, make a pocket cut. Fill the pockets with the cheese-nut mixture, as shown in the photo.
- Chicken breast: 300 g
4
Heat 1-2 tablespoons of vegetable oil in a pan, season the chicken breast with salt and pepper, and fry on medium heat on both sides until golden brown. Then transfer to a baking dish and send to the oven for 10-15 minutes.
- Chicken breast: 300 g
- Black olives: 50 g
5
While the chicken breasts are baking, we boil buckwheat noodles. Gradually add the noodles to boiling salted water, stir, and cook for 5-6 minutes until done. Drain the cooked noodles in a colander and optionally season with vegetable or olive oil.
- Soba noodles: 150 g
- Puttanesca sauce: 100 ml
6
In a clean pan, heat the puttanesca sauce over medium heat. Cut the olives in half. On a plate, place the chicken breast, next to it the pasta and puttanesca sauce. Garnish with olives and basil.
- Puttanesca sauce: 100 ml
- Black olives: 50 g
- Basil: 3 stems
