Greek Chicken Florentine Pasta
· 1 box whole wheat pasta (rotini, bow tie, penne)
· 2 ½ Tbsp. EVOO divided
· 2 boneless, skinless chicken breast cubed
· ½ C chopped onions
· Salt & pepper to taste
· 1-2 tsp. minced garlic
· 20 grape tomatoes halved
· 2 green onions chopped
· 4-5 C baby spinach leaves
· ½ C bacon crumbles
· 1 Tbsp. fresh oregano chopped· 4 oz. crumbled feta
Boil large pot of water (don’t forget to salt your water) for your pasta. Heat 1 Tbsp. EVOO over medium heat. Cook chicken, onion, garlic, salt & pepper until chicken is just cooked through (don’t over cook). Once chicken is cooked add tomatoes, green onions, spinach, and bacon. Cook just until spinach is wilted. Once pasta is cooked and drained add back to pot and immediately add feta & remaining (1-1 ½ Tbsp.) EVOO, mix well. Add chicken mixture and stir in fresh oregano.
Serve with crusty bread…enjoy!
this dish serves 8 and is 8 Weight Watchers points per serving :)
