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Greek Chicken Pasta

Lemony chicken pasta with spinach, tomatoes, feta, and fresh dill.

Serves 2Prep 15 minCook 20 minDifficulty easyCuisine European

main

−Servings: 2+

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Ingredients

• What We Send
• 1plum tomato
• 1yellow onion
• 1lemon
• 1 ozfresh dill
• 10 ozpasta
• 10 ozpkg chicken breast
• Feta cheese
• Baby spinach
• Dried oregano
• Kosher salt & ground pepper
• Olive oil
• Medium saucepan
• Colander
• Medium nonstick skillet

Instructions

1. Bring a medium saucepan of salted water to a boil.
2. Cut the tomato into 3/4-inch pieces.
3. Halve and thinly slice half the onion (save the rest for another use).
4. Cut the lemon into wedges.
5. Pick dill fronds from stems; discard stems.
6. Add pasta to boiling water and cook, stirring often to prevent sticking, until slightly undercooked (it will finish cooking later).
7. Drain pasta, reserving 1 cup pasta water.
8. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat.
9. Add the chicken; season all over with salt and pepper.
10. Cook until golden brown on the bottom, about 3 minutes.
11. Flip the chicken and continue cooking until cooked through, about 3 minutes more.
12. Remove from heat and set aside.
13. Reduce heat to medium-low.
14. Add reserved pasta water, tomatoes, pasta, and 1 teaspoon oregano. Cook, stirring occasionally, until the sauce is slightly reduced, about 3 minutes.
15. Remove from heat.
16. Stir in spinach, half of the dill, and the juice from 1-2 lemon wedges.
17. Season to taste with salt and pepper.
18. Crumble feta over the pasta.
19. Sprinkle with the remaining dill and a few cracks of black pepper.
20. Serve with the remaining lemon wedges.
21. Cooking Times
22. Parboil pasta: until slightly undercooked
23. Cook chicken: about 3 minutes per side
24. Finish pasta/sauce: about 3 minutes over medium-low heat

Notes

• Save the remaining shallot for another use.
• Keep lemon wedges for serving.