Linguinewithchickenspinachandfeta Recipes

LINGUINE WITH CHICKEN, SPINACH AND FETA

Linguine With Chicken, Spinach and Feta image

I adapted this recipe from Cooking Light Five Star Recipes: The Best of 10 Years. My husband liked it so much that I thought I should write it down before I forget what I did.

Provided by pattikay in L.A.

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 teaspoon oregano
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1/2 cup chopped onion
2 tablespoons dried parsley (or 4 T chopped fresh)
2 tablespoons lemon juice
1 cup shredded cooked chicken
1 cup frozen spinach, thawed
1/4-1/2 cup white wine
1 cup crumbled feta, divided
salt and pepper
chopped kalamata olive (optional)
cooked linguine (or pasta of choice)

Steps:

Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds.
Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes.
Add chicken, spinach and wine, cook 3-5 minutes more till heated through.
Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!

Nutrition Facts : Calories 266.1, Fat 13.2, SaturatedFat 6.7, Cholesterol 59.6, Sodium 903.5, Carbohydrate 19.3, Fiber 4.5, Sugar 10.4, Protein 17.6

SPINACH-FETA CHICKEN PENNE

Spinach-Feta Chicken Penne image

I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It's a blockbuster combo for seafood, too. -Geralyn Sipos, Blandon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (12 ounces) whole wheat penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine or additional broth
6 plum tomatoes, chopped
2 cups fresh baby spinach
3/4 cup crumbled feta cheese

Steps:

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Nutrition Facts : Calories 455 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 552mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein. Diabetic Exchanges

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