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Greek Chicken Pasta

Photo: Leo Gong; Styling: Robyn Valarik
Total time 30 mins
Yield Serves 4 to 6
The success of this super-simple dish depends on using good-quality feta cheese. With so few ingredients, each needs to pull its weight, and here it's the cheese in particular that will make this pasta shine.


  • 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

Nutrition Information

  • calories 538
  • caloriesfromfat 58 %
  • protein 22 g
  • fat 35 g
  • satfat 5.9 g
  • carbohydrate 35 g
  • fiber 4.3 g
  • sodium 940 mg
  • cholesterol 56 mg

How to Make It

  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.