Greek Pasta

We’ve been making some variation of Greek Pasta since we were first married.  The original version was meat free, and included steamed broccoli florets instead of spinach.  This version, with chicken, has been a staple for almost as long as I can remember.  The kids have always loved it, even though they sometimes pick out the tomatoes and spinach if I’m not watching.  It goes together very quickly, and tastes just as good reheated for lunch the next day.  This is one of Thomas’s favorite meals to heat at home and carry in a thermos for lunch at school.

Greek Pasta

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Dish

Cuisine American, Greek

Ingredients

  

• 1 lb. box of penne noodles
• 1 cans sliced black olives
• 1 1/2 cups chopped tomatoes 3-4 Roma tomatoes
• 1 1/2 lbs. chicken breast or chicken tenderloin
• 4-6 oz. crumbled feta cheese 1 container
• 1/2 cup chicken broth optional
• Greek seasoning to taste
• 2-3 cups raw spinach leaves

Instructions

 

• Place a large pot of water on the stove, and turn the heat to high.
• Cut chicken into bite sized pieces and stir fry over high heat using a large skillet.
• While the chicken is cooking, wash and chop the tomatoes, using a clean cutting board and knife.
• Cook the noodles according to package directions.
• Return drained cooked noodles to their large pot, and add cooked chicken, tomatoes, drained sliced olives, feta cheese, chicken broth, and Greek seasoning to taste.
• Toss everything together. Add the spinach leaves and mix again until well combined.