Pâtes au poulet, à la feta et aux épinards

Ingrédients

• 8 ounces uncooked pasta
• 2 chicken breasts (cut into bite-size pieces)
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/3 cup chicken broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 (10 ounce) container little tomatoes (grape, cherry, etc.) (cut into halves)
• 1/4 teaspoon crushed red pepper flakes (optional, to taste)
• 1.5 cups (packed) fresh baby spinach
• 3.5 ounces feta (see note)
• Salt & pepper (optional, to taste)
• Freshly grated parmesan cheese (optional, to taste)

Préparation

1. 1

   Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.

2. 2

   Prep your chicken. Add it to a skillet, along with the olive oil, dried oregano, and garlic powder. Cook over medium-high heat for 5-7 minutes, stirring often. Chicken should be close to cooked. Take the chicken out of pan and set aside.

3. 3

   Add the chicken broth, Dijon mustard, and lemon juice to the pan. Stir until the mustard has dissolved. Let it simmer for about a minute.

4. 4

   Add the tomatoes and red pepper flakes and cook for 4-5 minutes, stirring occasionally. They should be falling apart and making a nice tomato sauce.

5. 5

   Add the chicken back into the pan. Let it heat through (and make sure it's fully cooked without overcooking it).

6. 6

   Stir in the spinach and feta. Let the spinach wilt, and then toss the sauce with the pasta (add a little pasta water prior to draining it if you wish) and season with salt & pepper if needed. Serve with freshly grated parm if desired.