Weeknight Skillet Feta Spinach Chicken
The ultimate weeknight dinner to add to your rotation.
Servings: 4
Ingredients
- 1 box Bowtie Pasta (16oz)
- 1 lb Thin Chicken Breasts
- 10 oz Frozen Spinach - thawed and dried.
- 8 oz Feta Cheese
- 1 TBSP Butter
- 1 Shallot, thinly sliced
- 2 cloves Garlic - minced
- ¼ tsp Salt
- 10 oz Cherry Tomatoes
- 2 TBSP Olive Oil
- ½ tsp Black Pepper
Instructions
- In a large pot of salty boiling water, cook your pasta and drain.
- If your chicken breasts are not thin, you can slice them through the middle "hamburger" to make two thin flat pieces.
- Scoop in some spinach and a pinch or two of feta cheese.
- Fold over like a book, if the chicken breast doesn't stay closed, you can stick a toothpick in it keep it together.
- In a pan, over medium heat, add your buttter, shallot, garlic and salt. Sauté until soft and fragrant, about a minute. Carefully, to keep your stuffing in the middle, add your chicken. Brown on both sides, about 2-3 minutes each side.
- Preheat the over to 350F
- In a bowl, toss your cooked pasta, remainder for the spinach and tomatoes. Toss in olive oil and add it to the skillet.
- Crumble feta overtop, sprinkle on black pepper and bake for 20 minutes - or until the chicken is cooked through to 165F.
