Greek Chicken Pasta

Clearly it's Ken's week to cook. 

He made the Greek Chicken Pasta (again, from the May 2011 issue).  It smelled so great and tasted even better.  The feta and olives were the perfect mix. 

(I tried to eat it for lunch the next day and I have to admit the left-overs weren't as good as the night before.)

Greek Chicken Pasta

Ingredients

• 6 ounces spaghetti
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 8 ounces baby spinach
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/2 teaspoon red chile flakes
• 1 cup pitted kalamata olives, halved
• 1 cup toasted pine nuts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cups shredded rotisserie chicken
• 3 ounces good-quality feta cheese, crumbled

 Preparation

• 1. Cook spaghetti as package directs.
• 2. Heat oil in a large frying pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in spinach, wine, chile flakes, olives, pine nuts, salt, and pepper.
• 3. Drain pasta, return to pot, and add onion mixture and chicken. Stir to coat and cook over medium heat until warmed, about 4 minutes. Transfer to plates and top with feta cheese.