Chicken Marinara Pasta Print Ready Recipe
- Click to share on Facebook (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to email a link to a friend (Opens in new window)
- Click to print (Opens in new window)
- Click to share on LinkedIn (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Pocket (Opens in new window)
Hi, I’m wondering about the feta. I’ve not seen it in Italian recipes, and the photos are not of feta but perhaps parmesan. Is it really feta, and would parmesan work as well?
Thanks for asking Vers. Parmesan would be excellent. The feta was a fun change from the more classical choice of parmesan. The photos really are of feta.
Thank you! I might try the feta!
The feta I used wasn’t the type sold in water. I haven’t experimented with many types of feta. Usually a hard feta salata is used in Italian cooking.