- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, cut into 1 inch cubes
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons capers
- 1/3 cup pitted kalamata olives
- 8 oz frozen spinach, thawed, squeezed, and dried well
- 1 lb dry pasta
- 1/2 cup dry white wine
- 2 – 2 1/2 cups chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 8 oz feta cheese
- 6 cherry tomatoes, halved
- 1/2 teaspoon lemon zest, optional
- Basil, shredded to garnish, optional
- Heat the olive oil in a large, deep pot over medium-high heat. Season the chicken breast cubes with salt and pepper and cook until lightly browned on all sides, about 5 minutes, turning occasionally. Add in the garlic, shallots, capers, olives, and spinach, and continue to cook for 1 minute.
- Mix in the dry pasta. Add in the white wine and chicken stock, making sure there is enough to just cover the pasta. (If not, add a bit more chicken stock.) Season with dried basil, oregano, red pepper flakes, and salt and pepper, to taste. Bring to a low boil and cook until pasta is al dente, about 15-20 minutes, stirring often. The wider the pot or skillet, the quicker the recipe will cook.
- Reduce to low heat and add in the heavy cream, feta cheese, and cherry tomatoes. Mix well and allow the feta to melt into the sauce. Continue to simmer for 5-10 minutes, checking the pasta to get to your desired consistency. Top with lemon zest and shredded basil, and serve.