# What You’ll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Pasta & Sauce
08 - 10 oz short pasta such as penne or fusilli
09 - 2 tablespoons olive oil
10 - 1 small red onion, finely chopped
11 - 3.5 oz baby spinach
12 - 4 oz crumbled feta cheese
13 - ¾ cup plain Greek yogurt
14 - ½ cup reserved pasta cooking water
15 - ½ teaspoon dried dill
16 - Freshly ground black pepper to taste
→ Garnish
17 - Lemon wedges
18 - Fresh parsley, chopped
# How To Make It:
01 - Combine chicken pieces with olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Allow to marinate for at least 10 minutes or up to 1 hour for enhanced flavor development.
02 - In a large pot, bring salted water to a rolling boil and cook pasta until al dente. Reserve ½ cup of cooking water before draining the pasta thoroughly.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Transfer cooked chicken to a clean plate.
04 - In the same skillet, add chopped red onion and sauté for 2-3 minutes until softened and fragrant.
05 - Add baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until just wilted.
06 - Return cooked chicken to the skillet. Reduce heat to medium-low and add cooked pasta, crumbled feta cheese, Greek yogurt, and reserved pasta water. Toss all ingredients until the sauce coats the pasta evenly. Add additional pasta water as needed to achieve desired consistency.
07 - Season with black pepper and dried dill if desired. Taste and adjust salt as necessary. Serve immediately garnished with lemon wedges and fresh chopped parsley.
