Greek Chicken with Feta and Spinach Pasta
Mediterranean-Inspired Chicken Pasta with Spinach and Feta
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
8 oz (225 g) penne pasta
2 cups baby spinach
3 cloves garlic, minced
1/4 cup red onion, finely diced
1/2 teaspoon crushed red pepper flakes (optional)
1/3 cup crumbled feta cheese
Juice of 1 lemon
Salt, to taste
Fresh parsley for garnish
Directions:
Cook penne pasta according to package directions. Drain and set aside.
Meanwhile, season chicken breasts with oregano, garlic powder, salt, and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook chicken for 6–7 minutes on each side, or until fully cooked and golden brown. Remove from pan and let rest, then slice thinly.
In the same skillet, sauté red onion and garlic over medium heat for 2–3 minutes. Add crushed red pepper flakes if using.
Add baby spinach and cook until wilted, about 2 minutes.
Stir in the cooked penne, sliced chicken, lemon juice, and crumbled feta cheese. Toss to combine and heat through.
Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 4 servings