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Menu Plan for the week of March 8, 2013: Day 4 Recipes

Chicken, Spinach and Feta Pasta

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

    Chicken with a Greek accent - to use the feta from last week and the 1/2 red pepper.

Chicken, Spinach and Feta Pasta            Preparation and cooking time:   30 minutes
    A pasta dish with a Greek twist - feta cheese and dry-cured black Greek Olives, plus peppers, garlic and onions.

2 chicken breasts, boneless, skinless
1/2 red or green bell pepper   
1 onion  
2 cloves garlic
1 tbs paprika, smoky is nice
1 tbs olive oil
15oz (450gr) chopped tomatoes
1/2 cup (4oz, 120ml) white wine
6oz (180gr) fresh spinach  or frozen
2 tsp basil, fresh or dried
2 tsp parsley, fresh or dried
3 - 4oz (100gr) feta
1/2 cup dry-cured, pitted Greek olives
1/4 cup (1oz, 30gr) grated Parmesan
1 1/4 cups pasta, bite size

Cook the pasta according to package directions. 
Slice the pepper into matchsticks then cut in half.  Chop the onion and mince the garlic. Cut chicken into bite-size pieces. Pit olives, if needed and cut in half. If using fresh spinach, pick through leaves, discarding any that are damaged or wilted, and tearing any that are huge. 
In a large skillet heat oil.  Sauté paprika in hot oil for 1 minute. Add onion, pepper and garlic; sauté for 5 minutes. Add chicken and sauté until cooked through. Add wine, herbs, tomatoes and spinach, if using frozen, and cook, uncovered until spinach is thawed and sauce has reduced and thickened slightly.  Add spinach, if using fresh, olives, feta and cooked, drained pasta.  Toss to combine and heat through.  Sprinkle with Parmesan and serve.

Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand.  This will crack and flatten the olive.  Pick the pit out.

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet, pot and colander for pasta Put water on high heat for pasta Chop onion Mince garlic Slice, cut pepper Cut chicken Heat oil in skillet, sauté paprika

Add onion, garlic, pepper, sauté Pit olives if needed, cut in half Start to cook pasta Add chicken, sauté Add wine, tomatoes, herbs (spinach if frozen) Cook, uncovered until thickened Fuss with spinach if using fresh Drain pasta, add to skillet, toss to combine Add olives, feta, spinach, if fresh, stir well Sprinkle with Parmesan,  Serve

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By Katie Zeller

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