One of my kitchen creations...yummo!

Have you ever had one of those nights when you look in your pantry and fridge and feel like there is nothing to eat? Tonight was one of those nights. I call nights like tonight pantry cooking. Add a little of this and a little of that...whatever you have on hand, mix it with pasta and call it dinner. Tonight unlike most of these nights I created magic, enough that I stopped in the middle of eating and wrote down what I did before I forgot. This will definitely be repeated in this house.

I call it Greek Chicken Florentine Pasta...

1 box whole wheat pasta (rotini, bow tie, penne)
2 ½ Tbsp. EVOO divided
2 boneless, skinless chicken breast cubed
½ C chopped onions
Salt & pepper to taste
1-2 tsp. minced garlic
20 grape tomatoes halved
2 green onions chopped
4-5 C baby spinach leaves
½ C bacon crumbles
1 Tbsp. fresh oregano chopped
4 oz. crumbled feta

Boil large pot of water (don’t forget to salt your water) for your pasta. Heat 1 Tbsp. EVOO over medium heat. Cook chicken, onion, garlic, salt & pepper until chicken is just cooked through (don’t over cook). Once chicken is cooked add tomatoes, green onions, spinach, and bacon. Cook just until spinach is wilted. Once pasta is cooked and drained add back to pot and immediately add feta & remaining (1-1 ½ Tbsp.) EVOO, mix well. Add chicken mixture and stir in fresh oregano.

Serve with crusty bread…enjoy!

For anyone who cares this dish serves 8 and is 8 Weight Watchers Points per serving :)