Mediterranean Chicken and Spinach Pasta

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Ingredients

  • 1 lb (454 g) boneless skinless chicken breasts, thinly sliced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) olive oil
  • 1/2 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 8 oz (227 g) cremini mushrooms, thinly sliced
  • 1 tsp (5 mL) dried oregano
  • 1/3 cup (75 mL) dry white wine
  • 1/3 cup (75 mL) sodium-reduced chicken broth
  • 4 cups (1 L) packed baby spinach
  • 12 oz (340 g) spaghettini
  • 1/2 cup (125 mL) crumbled feta cheese

  • Preparation

    Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 minutes. Remove and keep warm.

    Heat remaining oil in skillet over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, mushrooms and oregano; cook until mushrooms are slightly softened, about 4 minutes.

    Pour in wine and chicken broth, scraping up browned bits. Add chicken and remaining salt and pepper; simmer until chicken is no longer pink inside, about 5 minutes. Stir in spinach until wilted.

    Meanwhile, in large pot of lightly salted boiling water, cook pasta until al dente, about 5 minutes. Drain and return to pot, reserving 1/3 cup of the cooking liquid. Add chicken mixture and reserved liquid; toss to combine. Serve topped with feta cheese.
    I took this photo before I realized that I had put in too much pasta. I took some out after and mixed it all better and then added a lot more salt and pepper and then after all that, it was delicious! I think I just added too much pasta and hadn't stirred it well enough so all of the mushrooms and chicken were at the bottom. It' s a good recipe - just needs more salt and pepper!

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