Author Notes
Simple weeknight meal when you are in the mood for some Mediterranean flavors. —There'sAlwaysPie
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Ingredients
- Main Ingredients
-
8 ounces
pasta - seashells, farfelle, penne, etc.
-
1 tablespoon
olive oil
-
1 pound
boneless skinless chicken breast
-
2
cloves of garlic smashed and chopped
-
1/2 cup
chicken stock
-
10 ounces
spinach
-
1 pint
roasted cherry tomatoes - recipe belo
-
6 ounces
feta cheese with Mediterranean herbs
- Roasted Cherry Tomatoes
-
1 pint
cherry tomatoes
-
2 tablespoons
olive oil
-
2-3 dashes
sea salt
Directions
-
Cook pasta according to directions - but make sure it is a bit al dente.
-
Toss tomatoes, olive oil and salt together and roast in a 350 degree oven for about 30 minutes. Stir the tomatoes a couple times during roasting. When done take out and set aside.
-
Heat a large sautee pan with olive oil over medium high heat. Once hot add chicken and garlic and lightly brown.
-
Add chicken stock to sautee pan and scrape up any bits on the bottom of the pan.
-
Add spinach to chicken and cover. Let cook until spinach has wilted.
-
Toss tomatoes and almost all of the feta cheese in with the chicken and stir.
-
Toss pasta in, stir and let cook a bit to finish cooking pasta and allow sauce to thicken - about 5 minutes or so.
-
Serve with remaining feta sprinkled on top.
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