Chicken Feta Spinach Pasta
The ultimate comfort food, Chicken Feta Spinach Pasta combines rich flavors and fresh ingredients into a deliciously easy weeknight dinner. With tender chicken, creamy feta, and vibrant spinach, it's a satisfying dish that's sure to please everyone at the table. Make it tonight for a quick and hearty meal!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Grater
- Wooden Spoon
Ingredients
- 8 ounces uncooked pasta
- 2 breasts chicken cut into bite-size pieces
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/3 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 (10.5 ounce) container little tomatoes (grape, cherry, etc.) cut into halves
- 1.5 cups fresh baby spinach
- 3.5 ounces feta (I used a kind that’s cubed and packed in oil and herbs)
- Red pepper flakes to taste (optional)
- Freshly grated parmesan cheese to taste (optional)
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Prep your chicken. Add it to a skillet, along with the olive oil, dried oregano, and garlic powder. Cook over medium-high heat for 5-7 minutes, stirring often. Chicken should be close to cooked. Take chicken out of pan and set aside.
- Add the chicken broth, Dijon mustard, and lemon juice to the pan. Stir until the mustard has dissolved. Let it simmer for about a minute.
- Add the tomatoes and cook for 4-5 minutes, stirring occasionally. They should be falling apart and making a nice tomato sauce.
- Add the chicken back into the pan. Let it heat through (and make sure it’s fully cooked without overcooking it).
- Stir in the spinach and feta. Let the spinach wilt, and then toss the sauce with the pasta (add a little pasta water if you wish) and serve immediately. Optional: add red pepper flakes for a bit of heat and/or freshly grated parmesan.
Notes
- Nutritional Information: This is provided as a courtesy and should be construed as an estimate rather than a guarantee.
- Ingredient Variability: Ingredients can vary, and Salt & Lavender makes no guarantees to the accuracy of this information.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: Can be frozen for up to three months. Ensure it’s stored properly to avoid freezer burn.
- Serving Suggestions: Pairs wonderfully with garlic bread or a fresh salad.