Feta, Spinach and Chicken Pasta

Irresistible single dish creation!

Servings: 4

Credits: KRISTEN S.

Boil noodles and some salt in 2 quarts of water until done.

In a Large frying pan, add a small amount of oil and heat.

Add chicken pieces and cook until juices run clear.

Take out of pan and set aside.

Add 1-2 tbsp. of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent.

Add 1/4 cup wine and let simmer until reduced.

Add drained spinach and cook a little longer.

Crumble 1/2 block of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).

On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts.

When time to serve crumble remaining feta cheese on top.

Warm pita pockets/bread in a 325 degree oven for about 3-4 mins until warm and somewhat toasty. (Optional). Serve with dinner as a side.

Quantity Ingredient Alternative Notes
1 A Little Butter (Unsalted)    
4 Item Chicken (Breast)   Boneless and Skinless 
1 Package Egg Noodles   Narrow Width 
1 block Feta Cheese    
1-2 Pinch Garlic Powder   To Taste 
1 Small Lemons    
1 Large Onions (White)   Diced small 
1-2 Pinch Pepper   To Taste 
2-3 Pinch Salt   To Taste 
2 Package Spinach   Canned or Frozen, drained well 
1/4 Cup White Wine