# What You’ll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Pasta & Sauce
08 - 10 oz short pasta (penne or fusilli)
09 - 2 tbsp olive oil for sautéing
10 - 1 small red onion, finely chopped
11 - 3.5 oz baby spinach
12 - 4 oz crumbled feta cheese
13 - 3/4 cup plain Greek yogurt
14 - 1/2 cup reserved pasta cooking water
15 - 1/2 tsp dried dill, optional
16 - Freshly ground black pepper to taste
→ Garnish
17 - Lemon wedges
18 - Fresh parsley, chopped
# How-To Steps:
01 - In a mixing bowl, combine chicken pieces with olive oil, lemon zest and juice, minced garlic, dried oregano, salt, and black pepper. Marinate for at least 10 minutes, or up to 1 hour for enhanced flavor development.
02 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup of the cooking water before draining the pasta thoroughly.
03 - While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Transfer cooked chicken to a clean plate and set aside.
04 - In the same skillet, add chopped red onion and sauté for 2 to 3 minutes until softened and translucent.
05 - Add baby spinach to the skillet and cook until just wilted, approximately 1 to 2 minutes, stirring occasionally.
06 - Return the cooked chicken to the skillet. Reduce heat to medium-low.
07 - Stir in the cooked pasta, crumbled feta cheese, Greek yogurt, and 1/2 cup reserved pasta water. Toss all components until the sauce is creamy and evenly coats the pasta. Add additional pasta water in small increments if needed to achieve desired consistency.
08 - Season with freshly ground black pepper and dill if using. Taste and adjust salt as needed.
09 - Transfer to serving plates while hot. Garnish with lemon wedges and fresh chopped parsley.
