# 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 for sautéing
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, optional
16 - Freshly ground black pepper to taste
→ Garnish
17 - Lemon wedges
18 - Fresh parsley, chopped
# How To Make It:
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 ½ cup of the cooking water before draining the pasta through a colander.
03 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add marinated chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Transfer 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 gently.
06 - Return the cooked chicken to the pan and reduce heat to medium-low.
07 - Stir in cooked pasta, crumbled feta cheese, Greek yogurt, and ½ cup reserved pasta water. Toss gently until the sauce becomes creamy and evenly coats the pasta. Add additional pasta water as needed to achieve desired sauce consistency.
08 - Season with black pepper and dill if using. Taste and adjust salt as necessary. Serve immediately garnished with lemon wedges and fresh chopped parsley.
