Cook the pasta according to package directions. Drain pasta reserving 1/4 cup of the pasta water.
While the pasta cooks season the chicken generously all over with salt & pepper. Heat 1 TBSP of the oil in a large saute pan over medium heat. When the oil is hot add the chicken and cook for about 7 minutes. Flip the chicken over and cook until chicken is cooked through (165°F internal temperature), about 7 more minutes. Transfer the chicken to a cutting board and set aside.
Keep the pan over medium heat and add the remaining 1 TBSP of olive oil to the pan. Add the onions to the pan and cook, stirring occasionally, until softened, about 5 minutes.
Stir the spinach in with the onion and cook until spinach wilts, about 3 minutes. Take the pan off the heat and stir in the garlic until well combined
Cut the chicken into thin slices and add the chicken, cooked pasta, feta, crushed red pepper, and lemon juice to the pan with the spinach and onion. Add a little of the reserved pasta water to keep the pasta from sticking together and stir everything together. Taste and season with additional salt & pepper if necessary.
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