Linguine with Chicken, Spinach and Feta Cheese



10 oz FRESH linguine
2 T. Olive Oil
1 small onion, thinly sliced
2 boneless, skinless chicken breast, chunked
Coarse ground pepper
5 oz bag baby spinach
1 cup Feta cheese
1/3 cup FRESH SQUEEZED lemon juice (none of that concentration garbage)
Red Pepper flakes (optional, I didn’t use them)


1) In a 12 inch pot that can double as a frying pan, add water, salt (as indicated on package) and olive oil. Add linguine when water is boiling. Cook as directed on package. Prior to draining it, grab 1/2 cup of the boiling water and set aside. Drain and do a quick rinse with cool…not cold water. This is to stop the cooking process, but not cool off the pasta.

2) In the pan, heat the olive oil to shimmering and add the onion. Cook for about 2 minutes or until almost cooked. Add the chicken and 1/2 t. of salt and a dash of the pepper. Sauté the chicken until almost cooked through about 2 minutes. Add some of the reserved water to scrap up the bits. Add the spinach to the pan by handfuls and cook until wilted.

3) Return the pasta to the pan and add the feta cheese and lemon juice. Toss until well blended. If desired, add the red pepper for some heat. Divide onto plates and serve with garlic bread and salad.

This is a really simple, quick to throw together recipe that most people have the ingredients already in their freezer.

Enjoy! Let me know what you think.

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