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janinetremblay
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Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
In the meantime, proceed with the rest of the recipe.
In a large, high-sided skillet, heat 2 tablespoons of olive oil. Season skinless boneless chicken tenderloins (or sliced thighs or breasts) with paprika, Italian seasoning, salt, and pepper.
Add the chicken to the skillet and cook on medium heat on both sides for about 10 or 15 minutes until the chicken is completely cooked.
Remove the cooked chicken from the skillet.
In the same, now empty, skillet, combine the halved grape tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
Stir in fresh spinach and cook until it wilts.
Add cooked and drained pasta to the skillet with the veggies. Add 3 tablespoons of freshly squeezed lemon juice and crumbled feta cheese. Reheat on medium heat, stirring everything to combine, for 1 minute. Add 1 extra tablespoon of olive oil if you like.
Add cooked chicken and reheat gently.