Chicken, Spinach and Feta Pasta

Total time: 30 minutes
     A pasta dish with a Greek twist - feta cheese and dry-cured black Greek Olives, plus peppers, garlic and onions.

 Ingredients:

• 2 chicken breasts, boneless, skinless, 300gr, 10.6oz
• 1/2 red or green bell pepper, 80gr, 2.8oz
• 1/2 onion,  85gr, 3oz
• 2 cloves garlic, 8gr, .28oz
• 1 tbs paprika, smoky is nice, 6.3gr, .22oz
• 1 tbs olive oil, 13.5gr, .48oz
• 2 cups chopped tomatoes, 425gr, 15oz
• 1/2 cup white wine, 120gr, 4.2oz
• 3 - 4oz (100gr) fresh spinach  (or frozen), 115gr, 4oz
• 2 tsp dried basil
• 2 tsp dried parsley
• 2/3 cup feta (cubes if you can find them), 100gr, 3.5oz
• 1/2 cup dry-cured, pitted Greek olives, 50gr, 1.7oz
• 1/4 cup grated Parmesan, 25gr, .88oz
• 1 1/4 cups pasta, bite size, 100gr, 3.5oz

 Instructions:

• Cook the pasta according to package directions.
• Slice the pepper into matchsticks.  
• Chop the onion and mince the garlic.
• Cut chicken into bite-size pieces.
• Pit olives, if needed and cut in half.
• If using fresh spinach, pick through leaves, discarding any that are damaged or wilted, and tearing any that are huge. 
• In a large skillet heat oil.  Sauté paprika in hot oil for 1 minute.
• Add onion, pepper and garlic, sauté for 5 minutes.
• Add chicken and sauté until cooked through.
• Add wine, herbs, tomatoes and spinach if using frozen, and cook, uncovered until spinach is thawed and sauce has reduced and thickened. 
• If using fresh spinach add when sauce is almost ready, 1 minute before adding the rest. 
• Add olives, feta and cooked, drained pasta.  Toss to combine. 
• Sprinkle with Parmesan and serve.

Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand.  This will crack and flatten the olive.  Pick the pit out.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   1516 / 758 Total Carbohydrates:   122 / 61           Dietary Fiber:   14 / 7 Total Fat:   66 / 33          Saturated Fat:   24 / 12 Cholesterol:   302 / 151 Protein:   110 / 55 Calcium:   1132 / 566 Sodium:    2993 / 1496.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/