A one-pan Mediterranean dish with chicken, feta, lemon, spinach, and pasta in a creamy yogurt sauce.
# What You'll Need:
→ Poultry
01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
→ Pasta
02 - 12 ounces short pasta (penne, fusilli, or rigatoni)
→ Dairy
03 - 4 ounces feta cheese, crumbled
04 - 1 cup plain Greek yogurt
→ Vegetables
05 - 3 cups fresh baby spinach
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 1 cup low-sodium chicken broth
→ Pantry and Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried dill, optional
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and pepper to taste
# Method Steps:
01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, oregano, and dill. Sauté for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
03 - In the same skillet, add sliced red onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
04 - Add fresh baby spinach to the skillet and sauté for approximately 1 minute until wilted.
05 - Lower heat to medium-low. Stir in the cooked pasta, reserved chicken, lemon zest and juice, and chicken broth. Toss gently to combine and heat through.
06 - Remove from heat and gently fold in Greek yogurt and crumbled feta until a creamy sauce forms. Add reserved pasta water in small increments if needed to reach desired sauce consistency.
07 - Adjust seasoning with salt, pepper, and red pepper flakes as desired. Serve immediately while hot.
