How to make it

  • 1. Heat 1T of olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Transfer the chicken to a bowl and set aside.
  • 2. Heat the remaining T of oil, the onion, and 1/2 tsp Kosher salt n to the skillet. Cook over medium-high heat, stirring often, until the onion is
  • softened - 2 to 5 minutes. Stir in the garlic, capers, herbs and pepper flakes; cook until fragrant, about 30 seconds.
  • 3. Deglaze with white wine then mix in the dry pasta. Add in 2 cups water and the chicken stock and simmer until the pasta is al dente, about 15-20 minutes, stirring often. You may need to add more water or chicken broth, depending on the pasta you are using.
  • 4. Add in the chicken, olives, spinach, heavy cream, and 6 ounces of the feta cheese. Mix well and allow the feta to melt into the sauce. Continue to
  • simmer until heated through, thickened, and well blended. Remove from heat and stir in the lemon zest and cherry tomatoes. Garnish with fresh basil, and remaining feta, if desired. Serve immediately.

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