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Sometimes the best recipes aren’t planned—they’re created.

Inspired by two different recipes and a basket of fresh garden tomatoes and bell pepper, this one quickly became something all its own. Tender herb butter chicken, sweet tomatoes picked straight from the vine, sautéed peppers and shallots, tangy pepperoncini, creamy feta, and a bright lemon cini vinaigrette all come together in one cast iron skillet for an easy weeknight dinner.

The best part? The leftovers disappeared just as fast the next day.

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https://video.wixstatic.com/video/a44a5b_ef4ac6cd98af4425b91a8b06d6742cac/1080p/mp4/file.mp4

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Tools from the Kitchen:

• Cast iron skillet

• Large stock pot

• Cutting board

• Chef’s knife

• Mixing bowls

• Whisk

• Measuring cups & spoons

• Tongs

• Colander

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Ingredients:

Chicken

• 1–1½ lbs chicken tenderloins

• 1 Tbsp olive oil

Chicken Seasoning

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 tsp dried oregano

Herb Butter

• 2 Tbsp softened butter

• 1 garlic clove, minced

• 1 tsp dried parsley

• 1 tsp dried chives

• ½ tsp dried oregano

• 1 tsp bottled lemon juice

Pasta

• 8 oz rigatoni (or penne)

Vegetables

• 1 Tbsp olive oil (if needed)

• 1 shallot, sliced

• ½ green bell pepper, sliced

• ¼ cup sliced pepperoncini

• 2 garlic cloves, minced

• 1½–2 cups cherry tomatoes, halved

Vinaigrette

• ¼ cup extra virgin olive oil

• 2 Tbsp bottled lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 Tbsp pepperoncini brine

• ½ tsp kosher salt

• ¼ tsp black pepper

• ½ tsp dried oregano

• ½ tsp dried parsley

Topping

• ¾ cup crumbled feta cheese

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Prepare:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water before draining.

2. Mix together the herb butter ingredients and set aside.

3. Whisk together the lemon cini vinaigrette ingredients until well combined.

4. Season the chicken with the salt, pepper, garlic powder, and oregano.

Heat olive oil in a cast iron skillet over medium-high heat.

Sear the chicken for about 3–4 minutes.

5. Flip the chicken and spoon the herb butter into the skillet. Continue cooking while basting the chicken with the melted herb butter until cooked through (165°F).

6. Transfer the chicken to a cutting board and chop or shred.

7. Using the same skillet, add another drizzle of olive oil if needed.

Cook the bell pepper for about 5 minutes.

8. Add the shallot and pepperoncini and continue cooking until softened.

9. Add the tomatoes and sliced chicken back to the skillet.

10. Stir in the garlic and cook for about 30 seconds until fragrant.

11. Add the cooked pasta.

12. Pour the lemon vinaigrette over everything.

13. Toss until evenly coated, adding a splash of reserved pasta water if needed.

14. Turn off the heat and fold in feta cheese.

15. Serve immediately.

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Notes from the Kitchen:

• Fresh garden tomatoes and bell pepper make this recipe shine.

• Don’t wipe out the skillet after cooking the chicken. The browned bits add incredible flavor to the vegetables.

• Fold the feta in after removing the skillet from the heat so it stays creamy without completely melting.

• Rigatoni works especially well because the lemon cini vinaigrette collects inside each piece of pasta.

• This recipe earned “clean plate” status at our house—and we happily finished the leftovers the next day. If you’re looking for a fresh summer dinner that doesn’t feel heavy, this one is hard to beat.

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