Suki's Spinach and Feta Pasta
Penne pasta mingles with onion, garlic, tomatoes, mushrooms, wilted spinach and feta with a dash of red pepper flakes for zip.
View recipe photos of Suki's Spinach and Feta Pasta posted by millions of cooks on Allrecipes.com
I found this recipe on this app about 5 years ago and it has been a staple in my home since. I make it to the T except I add more garlic because..well, garlic is delicious. Tonight, I decided to add some protein to satisfy my husband. I used two chicken tenderloins (skinless/boneless) that I cut into strips/cubes. I salted and peppered the chicken and sautéed it in a small skillet with 3 tablespoons of butter for about 10 minutes (until juices ran and chicken was cooked). I tossed that in the pan at the same time as the tomatoes, mushrooms and spinach. After 5 years of making this dish as the recipe states, the added chicken made such an impact that I FINALLY felt compelled to leave a review. I don't review dishes on here. I just use them. But this addition to this recipe made such a world of a difference that I felt compelled to share it with you. Thanks, Suki, for the wonderful recipe that has filled my family's belly many, many times!! Delicious!!!
I have been making this recipe for many years now and it still remains my all time favorite! One thing I can't stress enough...you MUST use a GOOD quality feta. The kind you get in a grocery store just doesn't have enough flavor. I'm lucky enough to have a Greek deli nearby that offers excellent feta. I also double the amount of spinach and always add extra garlic and red pepper flakes. If you'd like it a bit more hearty, try adding chicken tenderloins, cut up and sauteed.
For my own personal taste, I left out the tomato. Added a little milk to keep the dish from drying out. Served with garlic chicken (from this site) and my guest enjoyed it.
I am newly married & just learning to cook. I'm always on the lookout for things that are relatively easy and taste great, too. This recipe definitely fit the bill! My husband loved it and the leftovers were even better the next day. I only had 4 oz of feta, but I added 4 oz of mozzarella and it was outstanding. Also added an entire bag of baby spinach, as it does cook down a lot. Thanks for an awesome recipe!
Very, very good recipe. My husband said it's a keeper! I used 2 chicken breasts sliced thinly and roma tomatos (removing the seeds before dicing) and about 2 TB fresh oregano from my garden. I also added a couple tsp of McCormick's garlic salt, half a shallot (no onions), 2 cloves of garlic and 1 tb butter. Definitely use more spinach (it looks like a lot when you put it in the pan but it cooks way down). I used half a box of whole wheat penne pasta. Would recommend doubling the recipe if you want to use an entire box of pasta. It was saucy and delish! HIGHLY RECOMMEND!
I made this recipe twice so far, and I'm definetely making it more. Someone always asks for the recipe. I would add more spinach, and if you are worried that the feta might be a bit too strong, add a little bit of tomatoe sauce to make the color more read. The feta blends in so well anyway, so the extra tomatoe sauce is more for aesthetic reasons than anything else.
I was a bit dubious at first because the combination of spinach, mushrooms, tomato and feta sounded a little odd to me but this recipe turned out very well. My boyfriend loved it. The only change I'd make would be to use a little less feta next time - like about six oz. instead of eight. Very quick and easy.