Mediterranean Penne Chicken

• 2 lbs boneless skinless chicken breasts, cut into medallions
• 1 tablespoon garlic, chopped
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 tomatoes, chopped
• 3 ounces extra virgin olive oil
• 1 lemon, juice of
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces spinach, cleaned and chopped
• 8 ounces feta cheese, crumbled
• 1 lb penne pasta, cooked

1. In a large saute pan, heat an ample amount of vegetable oil over medium-high.
2. Place the chicken medallions in the pan and saute on both sides until browned.
3. Add the garlic, oregano and basil.
4. When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
5. Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
6. Toss well while simmering for about 1 minute more.
7. Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

chicken breasts, garlic, fresh oregano, fresh basil, white wine, chicken stock, tomatoes, extra virgin olive oil, lemon, salt, ground black pepper, spinach, feta cheese, penne pasta

Taken from www.food.com/recipe/mediterranean-penne-chicken-213055 (may not work)