Recipe from Katie Fry, President, LARSO Board of Directors

Greek Chicken Pasta

Serves 4-6, cut it in half for 2

• 6 ounces spaghetti

• 3 tablespoons olive oil

• 1 cup chopped onion

• 1 tablespoon minced garlic

• 8 ounces baby spinach

• 1/2 cup dry white wine or wine substitute

• 1/2 teaspoon red chile flakes

• 1 cup pitted Kalamata olive halves

• 1 cup toasted pine nuts

• 1/2 teaspoon each salt and pepper

• 2 cups shredded rotisserie chicken

• 3 ounces crumbled feta cheese

Cook spaghetti according to package directions.

Heat oil in frying pan. Add onion and garlic, cook until softened, about 5 minutes. Stir in spinach, wine, chile flakes, olives, pine nuts, salt and pepper.

Drain pasta, return to pot, add onion mixture and chicken. Stir to coat cook until warmed, about 4 minutes. Add more olive oil as needed.

Transfer to plates, top with feta cheese and enjoy.