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- 8 oz. rotini or farfalle pasta
- 1 Tbs. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
- 4 cloves garlic, chopped
- 28 oz. can Marinara sauce (or make your own with a can of crushed tomatoes)
- 1 cup kalamata olives
- 1 large can of baby artichoke hearts, drained
- 1/4 tsp. red pepper flakes
- 1/2 lb. baby spinach, washed well and drained (I use a bag from Trader Joe’s))
- Feta cheese crumbles
Heat water for pasta in a pot. In a separate pan, heat oil, add chicken and brown, adding garlic after a few minutes. Add Marinara sauce, artichokes and olives and simmer for about 15 minutes, until flavors meld. While chicken mixture is cooking, prepare pasta according to package directions.
Place pasta in a bowl. Top with raw spinach leaves. Top that with chicken mixture. Sprinkle the feta cheese on top.
The hot chicken mixture will partially wilt the spinach, and the flavors are just wonderful.