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How to make it

  • 1. Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally.
  • 2. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
  • 3. Mix in the dry pasta and add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste.
  • 4. Bring to a low boil and cook until pasta is just al dente, about 10-15 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
  • 5. Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired doneness.
  • 6. Top with lemon zest and shredded basil, and serve.

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