What blew us away on this dish was the little amount of sauce you actually make, but yet, the flavors absorbed by the noodles and chicken were fantastic together! We’ll be making this one often and think you might just do the same!
Chicken Spinach Feta Pasta
8 ounces uncooked pasta (we used spaghetti noodles)
2 chicken breasts cut into bite-size pieces
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/3 cup of bouillon or chicken broth
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1 pack of grape or cherry tomatoes (10.5 oz) – cut in halves
1 1/2 cups of packed baby spinach
3 1/2 ounces of feta cheese
Red pepper flakes to taste
Freshly grated parmesan cheese to taste
- Cook your pasta the way you normally would based on the package instructions. Drain.
- Add your chicken to a skillet or frying pan with olive oil, oregano, and garlic powder. Cook on med-high for approximately 5-7 minutes, stirring often.
- You want to cook the chicken until it’s almost done but not quite because it’ll be going back in the pan. Remove chicken from pan and set aside.
- In the pan, place your chicken broth, mustard, and lemon juice, and stir. Continue stirring until the mustard is dissolved. Let it simmer for about a minute or so.
- Add the halved tomatoes to the mustard mixture and cook for about 4 to 5 minutes, stirring occasionally, as those tomatoes absorb those flavors. Can you smell them? The tomatoes should start to gently fall apart forming a tomato-y sauce.
- Add the chicken back to the pan and stir well with the tomato mixture. Let it heat through until the chicken is fully cooked. Just be careful not to overcook the chicken.
- Add to the pan your spinach and feta. The spinach will cook down and shrink before your eyes as it absorbs all those flavors. Once it all looks beautiful together, add your noodles, or add your chicken mixture to your noodles. Either way works! Stir well.
- Plate and sprinkle with red pepper flakes and/or parmesan as desired. Oh, go ahead, sprinkle – sprinkle – sprinkle.