I don’t eat a lot of Italian because it sits very heavy in my belly…but there’s always that one dish that I love. No heavy sauces…just lots of fresh veggies, EV olive oil, lemon juice and feta! So…my goal was to make a similar dish…the only thing I changed was the pasta. Normally this would be served with penne, but because i’m sensitive to wheat pasta, I switched to a brown rice pasta and all I had was a spaghetti type noodle.
**Kalamata Olives would have been a GREAT addition to this dish!**
Ingredients serve approx 2-3 depending on serving size.
- 2 large chicken breasts (sliced or cubed)
- 2 large handfuls of spinach
- 2 large cloves of garlic (minced)
- 1 package of cherry or grape tomatoes (sliced in half)
- 1 package of baby portobello mushrooms (break up large pieces)
- lemon juice
- 1/4 cup of feta (or some shavings of parmesan)
- salt and pepper to taste
- brown rice pasta (or whole wheat pasta)
- fresh basil (optional)
If you can multitask…this dish is QUICK!
Boil your pasta water and cook per directions.
In a large skillet, add a drizzle of EVOO and add sliced/cubed chicken. Saute and brown. Chicken is done at 165 F.
While chicken is cooking, in another large skillet, add a drizzle of EVOO. Add tomatoes, mushrooms, minced garlic and cook until mushrooms start to get soft. Add chicken, salt, pepper, and spinach and cook until spinach starts to wilt. Add lemon juice. I used 1 whole lemon. Toss together.
To plate…lay pasta on the bottom, add chicken mixture and a sprinkle of feta on top. Ribbon cut (or rip up) some fresh basil to add a kick of awesome flavor!
Note: I also ate this the following day for lunch (without pasta) and it was amazing as leftovers!