Vincent Ave Greek Pasta
| Preheat: ° | Yield: servings | |
| Prep: 0:05 | Wait: 0:00 | Cook: 0:15 |
Ingredients
- 1 lb Pasta (Farfalle or something big)
- 3/4 - 1 lb Chicken Breast, sliced into bite-sized pieces
- 1 -2 Tsp Florida Pepper (Citrus Pepper blend)
- 1 - 3 Tbsp Lemon Juice (enough to wet the chicken
- Pepper to taste (a few grinds)
- Let marinate 3-5 minutes
- 2 Tbsp Olive Oil, extra as necessary
- 1 small Onion or 2 Shallots, minced
- Saute until slightly caramelized
- Add Chicken, saute until 1/2 done
- 2 shakes Hot Red Pepper Flakes
- Add, saute until chicken almost done
- 3 cloves Garlic, pressed
- Add, saute until fragrant, ~ 30 seconds
- 6 oz. Spinach (1+ small salad spinner basket full), chopped
- Oregano
- Add, saute until Spinach wilted
- 3 small Tomatoes, diced
- Add, saute 1 minute
- 4 oz Feta Cheese, crumbled
- Add, toss, mix with pasta, serve