Ingredients
Equipment
Method
Instructions:
- Start by bringing a large pot of salted water to a boil. Add the 8 ounces of uncooked pasta and cook according to package instructions until al dente. Drain the pasta using a colander, reserving about 1/3 cup of the pasta cooking water for later.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 chicken breasts cut into bite-sized pieces. Sprinkle with 1/4 teaspoon of dried oregano and 1/4 teaspoon of garlic powder. Sauté the chicken until it is cooked through and golden brown, about 5-7 minutes.
- Once the chicken is cooked, add 1/3 cup of chicken broth, 1/2 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice to the skillet. Stir to combine and let it simmer for a couple of minutes, allowing the flavors to meld.
- Stir in 1 (10.5 ounce) container of halved little tomatoes and 1.5 cups of fresh baby spinach. Cook for an additional 2-3 minutes, or until the spinach wilts and the tomatoes are warmed through.
- Add the cooked pasta to the skillet, tossing everything together. If the mixture seems too dry, add a bit of the reserved pasta cooking water until you reach the desired consistency.
- Gently fold in 3.5 ounces of cubed feta cheese and sprinkle with red pepper flakes to taste. Allow everything to heat through for another minute, then remove from heat.
- Serve the Chicken Feta Spinach Pasta warm, garnished with freshly grated parmesan cheese if desired. Enjoy this deliciously satisfying meal that’s sure to please everyone at the table!
Notes
- For a low-carb option, substitute regular pasta with zucchini noodles or spaghetti squash.
- This dish can be frozen before adding the cheese; reheat before serving.
- Add other vegetables like bell peppers or mushrooms for extra flavor.