Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 lb chicken breasts ((roughly 2 large chicken breasts; cut into 1 inch pieces))
  • 1 onion ((diced))
  • 2 cloves garlic ((minced))
  • 7 oz mushrooms ((washed and sliced; 200 g))
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 28 oz can of diced tomatoes ((including liquid))
  • 2 cups chicken stock
  • 12 oz dried pasta ((I used small shells))
  • 1 pint tomatoes ((rinsed))
  • 2-4 cups spinach
  • 1/2 cup feta cheese ((crumbled))
  • 2 tablespoons fresh dill ((chopped))
  • parmesan cheese ((to serve))

Instruction

  • In a 4 quart or larger pot, heat the olive oil over medium heat.
  • Add the chicken, and saute for 5 or so minutes, until browned. Transfer chicken to a clean plate.
  • Add the onion to the pot and cook, stirring occasionally, until soft translucent (5-7 minutes). Add the garlic and stir for one minute.
  • Add the chicken back to the pot, along with the mushrooms, red pepper flakes, salt, diced tomatoes, chicken stock, and pasta. Stir to combine and cover.
  • Bring to a boil, reduce heat, and simmer for 10-12 more minutes, stirring occasionally. Pasta should be cooked through.
  • Remove pot from heat, then stir in the tomatoes, feta cheese, and spinach. Cover the pot and let stand for 5 or so minutes, until tomatoes and spinach are soft.
  • Serve with Parmesan cheese, to taste.