A delightful pasta dish combining tender chicken, vibrant spinach, and a creamy feta sauce.
Cook the linguine in a pot of boiling salted water until al dente, then drain and set aside.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add diced onion and minced garlic to the skillet, sauté until fragrant.
Stir constantly to avoid burning the garlic.
Stir in the crushed tomatoes, parsley, oregano, and lemon juice, and simmer for a few minutes.
Adjust the seasoning with salt and pepper to taste.
Add the chicken breast slices to the skillet and cook until fully cooked.
Cut the chicken into even slices for uniform cooking.
Mix in the spinach and white wine, cooking until the spinach wilts.
Use fresh spinach for a vibrant color and flavor.
Combine the cooked linguine with the sauce, tossing to coat evenly.
Add reserved pasta water if the sauce is too thick.
Serve the pasta topped with crumbled feta and kalamata olives.
Serve immediately for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
