Greek Diner Spaghetti with Chicken
- Milk
- Wheat
What do you get when you combine bright, bold Greek flavors with spaghetti simplicity? This pasta-rrific dish! A lush and creamy sauce is imbued with briny feta, fragrant Mediterranean herbs, and perky lemon, then it’s tossed with al dente spaghetti, tomato, and baby spinach. The finishing touch? More herbs, scallion greens, and of course—everything’s betta with more feta!
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
1 tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
1 unit
Tomato
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, Italian Seasoning, salt, and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute.
Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta, and ¼ cup pasta cooking water (⅓ cup for 4 servings). (Ladle straight from the pot if pasta hasn’t finished cooking yet.) Cook, stirring and smashing feta with the back of a spoon or spatula, until sauce is creamy and thickened, 2-3 minutes.
Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.
To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice, and as much remaining dill as you like; toss until thoroughly coated. TIP: If needed, add another drizzle of olive oil and more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.
