1poundbonelessskinless chicken breasts, cut into 1 inch pieces
½cuppitted kalamata olives
1pounddry pastaI used fusilli pasta
3– 3 ½ cups chicken stock
¼teaspoonred pepper flakes
Salt and pepperto taste
8ozfeta cheesecrumbled (plus more for garnish)
1 ½cupfresh spinach leaves
I lemon zested and juiced
Heat the olive oil in a large, deep skillet (at least 5 quarts) over medium-high heat. Season the chicken breast pieces with salt and pepper. Cook, stirring frequently, until lightly browned on all sides; about 5 minutes. Add in the garlic, red onion, olives, and continue to cook for 1 minute.
Add the pasta and chicken stock, making sure there is enough stock to just cover the pasta. (If not, add a bit more chicken stock.) Stir in the dried basil, oregano, and red pepper flakes. Season with salt and pepper to taste. Bring to a low boil, and reduce heat to medium-low. Cover and cook until pasta is al dente, about 15-18 minutes, stirring often.
Uncover and reduce heat to low. Add the heavy cream, feta cheese, cherry tomatoes, spinach, lemon zest, and lemon juice. Mix well and simmer uncovered for 5 minutes. Garnish with basil, feta, and serve immediately.