Chicken Feta Spinach Pasta @TinaKashian1 #Thanksgiving #Giveaway

Hello from TINA KASHIAN! Here in South Jersey, the leaves are still falling, and the air is crisp and cool but not cold. My family serves a traditional Turkey for Thanksgiving, but also Armenian and Mediterranean sides. I’m sharing a Chicken Feta Spinach Pasta we served one year as a side dish. The kids liked it. I first found this recipe on Pinterest and made it my own. Enjoy!

 

Ingredients:

8 ounces uncooked pasta

2 chicken breasts cut into bite-size pieces

1 tablespoon olive oil

¼ teaspoon dried oregano

¼ teaspoon garlic powder

1/3 cup chicken broth

½ teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 – 10.5-ounce container grape tomatoes

1.5 cups packed fresh spinach

5 ounces crumbled feta cheese

Parmesan cheese to taste

Directions:

Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. Add olive oil to skillet and heat. Add chicken, dried oregano and garlic powder.

 

Cook over medium-high heat for 6 minutes, stirring often. Chicken should be close to cooked.

 

Remove chicken from pan and set aside. Add chicken broth, Dijon mustard and lemon juice to the pan. Sir until the mustard dissolves. Let simmer for one minute.

 

Add tomatoes and cook for 5 minutes, stirring occasionally.

 

They should fall apart and make a nice tomato sauce.

 

Add chicken back to the pan. Heat through. Stir in spinach and feta cheese. Let spinach wilt and then toss everything with the sauce and the pasta.

 

Add freshly grated parmesan and serve hot. Enjoy!

 

Readers: What is your favorite side dish? For Thanksgiving? Or any time? Please share for a chance to win a signed, print copy of my holiday cozy, “Mistletoe, Moussaka and Murder.” U.S. Only for print.

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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .

 

Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .

 

Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .

 

Recipes included

  

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/