Chicken Feta Spinach Pasta

The chicken isn’t breaded and cooked in only a small amount of olive oil. This chicken and bacon pasta recipe is very easy to make and uses such primary ingredients, which you can easily make it on a normal busy weeknight! Or you could also bake the chicken in advance at 350 for 30-40 minutes. If you’ve got pre-cooked freezer chicken, it can readily be ready in 20 minutes. This sauce is fantastic for practically any type of pasta, and it beats any other cheese sauce you can get in a shop.

You’re going to begin by mixing up your spinach filling. This Spinach and Mushroom Orzo pasta can be created in under half an hour. The spinach is a huge means to acquire some potassium in. Spinach and feta has ever been one of my favourite flavor combos! Then just grab a huge bowl, your tomatoes, pasta spinach and a few different ingredients and that’s all you require! Garlic is among them foods that could easily amp up any dish. Bell peppers are among my favourite vegetables.

If you like stronger soup, you may use a mix of chicken stock and water totes your decision. This flavorful salad is very good for warm weather gatherings! When you’re making an effortless pasta salad, you are interested in getting the remainder of your meal to be effortless to make to. This pasta salad is so simple to throw together! If you haven’t yet made her Tuna Pasta Salad, be sure that you do! You’re able to use any short pasta you’d like. It’s pretty tough to go wrong in regards to pastas in creamy sauces (such as Caesar Chicken Pasta).

This chicken feta spinach pasta recipe is salubrious as well as low-cal all the same total of season as well as filling. It’s a dandy slow weeknight repast option!
Prep Time five minutes
Cook Time twenty minutes
Total Time 25 minutes

Ingredients
8 ounces uncooked pasta
2 chicken breasts cutting into bite-size pieces
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/3 loving cup chicken broth
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1 (10.5 ounce) container trivial tomatoes (grape, cherry, etc.) cutting into halves
1.5 cups (packed) fresh babe spinach
3.5 ounces feta (I used a sort that’s cubed as well as packed inward rock oil as well as herbs)
Red pepper flakes to gustatory modality (optional)
Freshly grated parmesan cheese to gustatory modality (optional)

Instructions
Boil a large, salted pot of H2O for the pasta as well as prepare it al dente according to bundle directions.
Prep your chicken. Add it to a skillet, along amongst the olive oil, dried oregano, as well as garlic powder. Cook over medium-high rut for 5-7 minutes, stirring often. Chicken should hold out shut to cooked. Take chicken out of pan as well as prepare aside.
Add the chicken broth, Dijon mustard, as well as lemon juice to the pan. Stir until the mustard has dissolved. Let it simmer for almost a minute.
Add the tomatoes as well as prepare for 4-5 minutes, stirring occasionally. They should hold out falling apart as well as making a prissy love apple sauce.
Add the chicken dorsum into the pan. Let it rut through (and brand certain it’s fully cooked without overcooking it).
Stir inward the spinach as well as feta. Let the spinach wilt, as well as hence toss the sauce amongst the pasta (add a trivial pasta H2O if y’all wish) as well as serve immediately. Optional: add together ruby pepper flakes for a flake of rut and/or freshly grated parmesan