Servings: 4
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients
- 350 g (12 oz) short pasta, of your choice
- 450 g (1 lb) chicken breasts, cut into pieces
- 15 ml (1 tbsp) olive oil
- 500 ml (2 cups) baby spinach
- 200 g (7 oz) cherry tomatoes, halved
- 125 ml (½ cup) feta cheese, crumbled
- 60 ml (¼ cup) red onion, finely chopped
- 30 ml (2 tablespoons) fresh parsley, chopped
- 15 ml (1 tablespoon) fresh dill, chopped
- 125 ml (½ cup) JG white balsamic and lemon dressing
- Salt and pepper to taste
Preparation
- In a large pot of boiling salted water, cook the pasta according to the package directions. Drain, rinse quickly under cold water, and set aside.
- In a skillet, heat the olive oil over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6 to 8 minutes, until golden brown and the internal temperature reaches 74 °C (165 °F). Let cool slightly.
- In a large bowl, combine the pasta, chicken, spinach, cherry tomatoes, red onion, parsley, and dill.
- Add the white balsamic and lemon vinaigrette, then toss gently to coat the ingredients evenly.
- Add the feta and toss gently. Adjust the seasoning as needed.
