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Menu Plan for Spring II: Week 6, Monday

Chicken, Spinach and Feta Pasta

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

    Another pasta dish with a Greek accent - to use the feta and olives left from last week.

Chicken, Spinach and Feta Pasta

Total time: 30 minutes
    A pasta dish with a Greek twist - feta cheese and dry-cured black Greek Olives, plus peppers, garlic and onions.

Chicken, Spinach and Feta Pasta Ingredients:

 Instructions:

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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, pot and colander for pasta
Put water on high heat for pasta
Chop onion, mince garlic
Slice 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
Add spinach if using fresh, stir
Add olives feta
Drain pasta, add to skillet, toss to combine
Sprinkle with Parmesan
Serve