Greek Chicken Pasta

Yet another dish from my own little head....after thinking about what we had in the house and thinking about Greektown (we're headed there tomorrow for the WINGS Round 2 home game!!!), I came up with this little dish. It had tons of flavor and was very good!! Paul raved about it and had 2 helpings. I kept my second helping to take for lunch tomorrow. Needless to say, I won't be in the mood for Greek food tomorrow for dinner, but that's ok.

Greek Chicken Pasta

Ingredients

• 1 lb. thin chicken breasts
• 3 tbs. olive oil
• Salt
• Pepper
• Oregano
• 1/4 Red Onion, sliced very thin
• 4 cloves of garlic, peeled and diced fine
• 2 cups fresh baby spinach, stems removed
• 2 tsp. flour
• 1 cup milk
• Juice of 1 lemon
• 1/4-1/2 box of pasta of your choice, I used angel hair
• Feta cheese crumbles

Directions

• Heat a large pan over medium and add olive oil. Season chicken with salt, pepper and oregano and cook through. Remove from heat and chop into thin slices, set aside.
• Meanwhile, set water to boil and begin cooking pasta per directions.
• In the same pan, add the red onion & garlic, cook for about 4 minutes until soft. Add the lemon juice and scrape up the browned bits left over from the chicken.
• Whisk together the milk and flour, then slowly pour into the pan to form your sauce. Season with more salt, pepper and oregano to taste. Let simmer and thicken. Once thickened, add chicken strips back into sauce to reheat through.
• Drain your pasta.
• Before adding pasta to the pan, throw in the spinach and add pasta on top, letting the hot pasta wilt the spinach for about 3 minutes.
• Stir until everything is combined and portion into bowls.
• Top with crumbled Feta cheese. Enjoy!