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Here is one of my favourites.
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The funny thing is that this dish came about by accident!
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Back in the summer, some Greek stuffed chicken breasts didnt go as planned.
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The chicken breasts on hand werent ideal for stuffing.
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Despite not having a Plan B, this dish came out as a result by using the ingredients purchased for Plan A.
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Success!
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This may seem like a long and intimidating list of herbs, but everything listed is pretty common and if youve ever purchased a filled spice rack, its very likely that most of these herbs were included.
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We only use 1 tablespoon of the seasoning mix for this recipe, and as for the rest, you can seal it up in a bottle and store it for other usage.
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This mix is great for seasoning meat!
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All right.
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Back to business.
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Slice the chicken breast into strips.
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Set aside.
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Heat the olive oil in a large saucepan over medium heat.
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Add the garlic, and saute until tender.
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Add the chicken, and saute until the chicken is cooked through and browned on all sides.
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Add the wine, tomatoes, kalamata olives, spinach, capers (again, dont forget to rinse these as they are overly salty otherwise), and tablespoon of Greek seasoning.
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Let this cook on medium-low for approximately 15 minutes, stirring often.
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Stick your nose over that pan, close your eyes and inhale.
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Excited?
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I bet.
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Bring your sauce to a low simmer, and prepare the pasta according to package instructions.
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Once the pasta is ready, drain, rinse with cold water, and then toss it into the pan with the sauce.
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Stir to evenly coat.
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Plate your pasta.
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Garnish with feta and serve with fresh bread.
