My Favorite Pasta Dish — Taylor’s Greek Chicken Pasta Recipe

So, first off, I’d like to say…. hello — it’s been a while folks. I won’t apologize anymore, since it’s really not my fault that I work a lot and have boyfriend and household obligations to attend to — don’t be sad.

I don’t think I’ve posted a real recipe on here, well, ever… which is odd to me seeing as that I look at food blogs for hours and hours every single day – mind you, I’m paid for it too. I thought I’d share my own personal take on one of my favorite recipes that my mom makes, “Ava’s Greek Chicken” dish. I added some of my own spins on it and it came out amazing. Hope you try it too.  The whole process in total took about 30 minutes.

Taylor’s Greek Chicken Pasta Recipe

Ingredients:

• 1 small red onion (finely chopped)
• 2 large red bell peppers, chopped into small squares
• One tablespoon of minced garlic (you can definitely crush 2 garlic cloves if you prefer)
• 1 box of fresh baby spinach
• 2 tablespoons of freshly chopped sun dried tomatoes
• 3 chicken breasts
• 1 box of whole wheat Farfalle pasta
• 1 box of chicken broth (organic or regular works)
• Feta Cheese

Directions:

1. Begin by pouring 1 tsp of EVOO into a large skillet, then add the minced garlic and chopped red onion
2. While the red onion is sauteeing (which should take approx. 5-7 min), boil pasta and proceed to cook pasta until al dente
3. In a seperate small pot boil the chicken breasts in boiling water (no need to season or douse in anything) — cover with lid, wait until the chicken is completely cooked and strain
4. Once the red onion is wilted and browned, slowly incorporate all of the baby spinach, red pepper and sun dried tomatoes in the pan — continue to stir for 10 minutes then incorporate some chicken broth in to add depth and more flavor
5. Combine into a large glass bowl the cooked Farfalle, spinach/pepper/sun dried tomato/red onion mixture and the chicken
6. Lastly, finish off the dish with some salt and pepper and a generous handful of feta cheese

* Note — while this dish is amazing an an entree for dinner, you can absolutely make this a lunch-time staple as well by brown bagging it and either enjoying as a cold pasta salad or nuke it for a few minutes and enjoy warm. ENJOY!