Linguine With Chicken, Spinach and Feta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I adapted this recipe from Cooking Light Five Star Recipes: The Best of 10 Years. My husband liked it so much that I thought I should write it down before I forget what I did. Ingredients:
2 teaspoons olive oil |
1 teaspoon oregano |
1 garlic clove, minced |
1 (28 ounce) can crushed tomatoes |
1/2 cup chopped onion |
2 tablespoons dried parsley (or 4 t chopped fresh) |
2 tablespoons lemon juice |
1 cup shredded cooked chicken |
1 cup frozen spinach, thawed |
1/4-1/2 cup white wine |
1 cup crumbled feta, divided |
salt and pepper |
chopped kalamata olive (optional) |
cooked linguine (or pasta of choice) |
Directions:
1. Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds.
2. Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes.
3. Add chicken, spinach and wine, cook 3-5 minutes more till heated through.
4. Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!
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