Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 12 oz penne or fusilli pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 7 oz feta cheese block
  • 0.5 cup sun-dried tomatoes in oil, julienned
  • 3 cloves garlic, thinly sliced
  • 5 oz fresh baby spinach
  • 0.5 cup reserved pasta water
  • 0.25 tsp red pepper flakes

Instructions:

  1. Boil a large pot of heavily salted water. Cook the pasta for 1-2 minutes less than the package instructions for al dente texture. Reserve 0.5 cup of starchy pasta water before draining.
  2. Season the chicken cubes with salt, oregano, and smoked paprika. Heat olive oil in a heavy-bottomed 12-inch skillet over medium-high heat.
  3. Add chicken in a single layer and sear for 5-7 minutes until golden brown and opaque. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add the sun-dried tomatoes and sliced garlic, sautéing until the garlic is fragrant.
  5. Pour half of the reserved pasta water into the skillet with the chicken, scraping up any browned bits from the bottom.
  6. Crumble the 7 oz of feta directly into the skillet. Stir gently until the cheese begins to soften and look creamy.
  7. Add the 5 oz of spinach and the 0.25 tsp red pepper flakes. Toss until the leaves just begin to wilt.
  8. Add the drained pasta to the skillet. Pour in the remaining pasta water if it looks too dry.
  9. Toss everything together for 1 minute over low heat until the sauce coats every noodle.