Chicken Feta Spinach Pasta with Garlic and Olive Oil
Cooked chicken, spinach, and crumbled feta give this pasta a savory finish without a cream sauce. Garlic-infused olive oil lightly coats the noodles.
Ingredients
Pasta Ingredients
- 8 oz pasta
- 1 cup cooked chicken shredded
- 1 cup fresh or frozen spinach
- 1 cup feta cheese crumbled
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup sun-dried tomatoes optional, prepared and chopped
Instructions
Instructions
- Cook 8 ounces pasta in salted water according to the package until al dente; drain. If using frozen spinach, cook according to its package and drain well.
- Heat the olive oil over medium heat and cook the garlic for about 1 minute until fragrant and pale. Add fresh spinach and stir for about 2 minutes until wilted, or stir in the prepared frozen spinach.
- Add the cooked shredded chicken and pasta over medium-low heat, tossing until the mixture is hot and reaches 165°F in the center. Remove from the heat.
- Fold in the crumbled feta, salt and pepper to taste, and optional ¼ teaspoon red pepper flakes and ¼ cup prepared, chopped sun-dried tomatoes. Divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days of the chicken’s original cooking date.
- Reheat portions to 165°F throughout with a splash of water if needed.