# What you need:
→ Poultry
01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
→ Pasta
02 - 12 ounces short pasta such as penne, fusilli, or rigatoni
→ Dairy
03 - 4 ounces feta cheese, crumbled
04 - 1 cup plain Greek yogurt
→ Vegetables
05 - 3 cups fresh baby spinach
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 1 cup low-sodium chicken broth
→ Pantry and Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried dill, optional
13 - 1/2 teaspoon crushed red pepper flakes, optional
14 - Salt and pepper to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, oregano, and dill. Sauté for 5 to 6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
03 - In the same skillet, add red onion and garlic. Cook for 2 to 3 minutes until softened and fragrant.
04 - Add spinach to the skillet and sauté for approximately 1 minute until fully wilted.
05 - Reduce heat to medium-low. Add cooked pasta, chicken, lemon zest, lemon juice, and chicken broth to the skillet. Toss thoroughly to combine and heat through.
06 - Remove from heat and gently fold in Greek yogurt and crumbled feta until a creamy sauce forms. Add reserved pasta water in small increments if sauce requires loosening.
07 - Adjust seasoning with salt, pepper, and red pepper flakes as desired. Serve immediately while hot.
