Spinach, Chicken and Feta Spaghetti

On the last day of Les Gourmettes classes last week, Barb sent me home with a big box of spinach and a package of feta. Both would have gone bad in her refrigerator – since she would be eating out all weekend.

The following pasta recipe is what I created with it.

Waste not, want not.

It’s magical to watch a huge pile of fresh spinach wilt down …

and down … to a little handful of cooked spinach …

… in only a couple of minutes.

Spinach, Chicken, and Feta Spaghetti

2 boneless, skinless chicken breasts, cut lengthwise into 1-inch thick strips
1 cup chicken broth
1 tablespoon olive oil
1 small yellow onion, peeled and diced
2 garlic cloves, peeled and minced
6 ounces fresh baby spinach leaves
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/2 cup feta cheese, crumbled
Salt and freshly ground black pepper
8-ounces dry spaghetti
1 large heirloom tomato, chopped

Place the chicken strips and broth in a skillet.

Bring to a boil.

Immediately turn strips over, cover, and turn off the heat. Let sit covered, off the heat, for 10 to 12 minutes. The chicken will cook through with the residual heat in the pan.

Remove to a cutting board and reserve the chicken broth. Cut the chicken strips into bite-sized cubes. Set aside.

Heat olive oil in a large skillet over medium heat; sauté onion until softened, approximately 6 to 8 minutes. Add garlic and stir for 45 seconds, then add spinach.

Toss and stir spinach to wilt and cook down, for about 5 minutes; stir in balsamic vinegar and lemon juice.

Remove from heat and cool for 5 minutes. Add the chicken and feta cheese and mix thoroughly. Taste and season with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Salt well. Add pasta and cook according to package directions. Drain pasta and transfer to a large serving bowl, along with the spinach mixture.

Toss to combine, and add some of the reserved chicken broth if needed to thin out the sauce.

Top with chopped tomato and serve.

Serve 4