Greek Diner Spaghetti with Chicken
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Greek Diner Spaghetti with Chicken

Greek Diner Spaghetti with Chicken

Topped with Tomato, Spinach, Feta & Dill

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!

Tags:
Protein Smart
Family Friendly
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

¼ ounce

Dill

1 unit

Tomato

1 unit

Lemon

6 ounce

Spaghetti

(Contains Wheat)

1 tablespoon

Italian Seasoning

2 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

5 ounce

Spinach

10 ounce

Chicken Cutlets

Not included in your delivery

Olive Oil

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories730 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber7 g
Protein51 g
Cholesterol135 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Large Pan
Paper Towel

Instructions

Prep
1

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.

Cook Pasta
2

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.

While pasta cooks, pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Make Sauce
3

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.

Use a second large pan here.

Finish & Serve
4

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.

Slice chicken crosswise. Serve atop pasta.

Chicken is fully cooked when internal temperature reaches 165°.