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.