Greek Chicken Pasta

The other day, this clipping fell out of the cupboard in my kitchen that's stuffed with recipes and cookbooks.  It was JUST what I wanted to eat . . . divine dinner intervention.  I grabbed a rotisserie chicken and had everything else on hand.  It was a big hit.  The girls ate their stuff separately (Picture little plates each with a pile of chicken, pile of spaghetti, pile of kalamata olives, pile of pine nuts - you get the idea) and my husband loved pasta without red sauce.

Greek Chicken Pasta (4 servings)
from Sunset - not sure when

6 oz spaghetti
3 T olive oil
1 c. chopped onion
1 T minced garlic
8 oz baby spinach
1/2 c. dry white wine
1/2 tsp. red chile flakes
1 c. pitted kalamata olives, halved
1 c. toasted pine nuts
salt and pepper
2 c. shredded rotisserie chicken
3 oz. feta cheese, crumbled

Cook spaghetti according to package directions.  Heat oil in a large frying pan over medium heat.  Add onion and garlic and cook until softened, about 5 minutes.  Stir in spinach, wine, chile flakes, olives, pine nuts, and season with some salt and pepper.

Drain pasta and return to pot.  Add onion mixture and chicken.  Stir to coat and cook over medium heat until warmed, 3-5 minutes.  Transfer to plates and top with feta cheese.

Nut info:  530 cal/ 22g protein