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.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 red or green bell pepper
- 1/2 onion
- 2 cloves garlic
- 1 tbs paprika
- 1 tbs olive oil
- 1 3/4 cups (15oz, 450gr) chopped tomatoes
- 1/2 cup (4oz, 120ml) white wine
- 6oz (180gr) fresh or frozen spinach
- 2 tsp dried basil
- 2 tsp dried parsley
- 3oz (90gr) feta
- 1/2 cup dry-cured, pitted Greek olives
- 1oz (30gr) grated Parmesan
- 1 1/4 cups (4.2oz, 125gr) pasta, bite size
Instructions:
- 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
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 |