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Feta, Spinach and Chicken Pasta
Irresistible single dish creation! |
Ingredients:
| 1 |
A Little |
Butter |
| 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 |
Onion (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 |
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Directions:
- 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.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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