Ingredients

The following ingredients have 4 Servings
  • 8 ounces pasta - seashells, farfelle, penne, etc.
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast
  • 2 cloves of garlic smashed and chopped
  • 1/2 cup chicken stock
  • 10 ounces spinach
  • 1 pint roasted cherry tomatoes - recipe belo
  • 6 ounces feta cheese with Mediterranean herbs
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 2-3 dashes sea salt

Instruction

  • Cook pasta according to directions - but make sure it is a bit al dente.
  • Toss tomatoes, olive oil and salt together and roast in a 350 degree oven for about 30 minutes. Stir the tomatoes a couple times during roasting. When done take out and set aside.
  • Heat a large sautee pan with olive oil over medium high heat. Once hot add chicken and garlic and lightly brown.
  • Add chicken stock to sautee pan and scrape up any bits on the bottom of the pan.
  • Add spinach to chicken and cover. Let cook until spinach has wilted.
  • Toss tomatoes and almost all of the feta cheese in with the chicken and stir.
  • Toss pasta in, stir and let cook a bit to finish cooking pasta and allow sauce to thicken - about 5 minutes or so.
  • Serve with remaining feta sprinkled on top.