Best Linguine With Chicken Spinach And Feta Recipes

LINGUINE WITH CHICKEN, SPINACH AND FETA

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!

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.