Chicken, Spinach and Feta Pasta |
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
We're expanding our cooking around the Mediterranean. This pasta dish has a decidedly Greek flavor to it. The feta I buy is in a glass jar, cubes, in olive oil with herbs. The brand name is Syrtos. Any feta will work, or even a crumbled goat cheese.
Chicken, Spinach and Feta Pasta 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 left from Monday
1/2 onion left from Wednesday
2 cloves garlic
1 Tbs paprika, smoky is nice
1 tbs olive oil
15oz (450gr) chopped tomatoes
1/2 cup white wine
3 - 4oz (100gr) fresh spinach (or frozen)
2 tsp dried basil
2 tsp dried parsley
6oz (180gr) feta (cubes if you can find them)
1/2 cup dry-cured, pitted Greek olives
1oz (30gr) grated Parmesan
1 1/4 cups pasta, bite size
Cook the pasta according to package directions.
Slice the pepper into matchsticks. 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. If using fresh spinach add when sauce is almost ready, 1 minute before adding the rest. Add olives, feta and cooked, drained pasta. Toss to combine. 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.
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Cooking schedule: 30 minutes for menu |
Add wine, tomatoes, herbs (spinach if frozen) |
Cooking for Two? Or more?
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