- 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped onion
- 3 cloves garlic, chopped
- 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
- 1 (10 ounce) bag chopped fresh spinach
- 1 (8 ounce) can sliced black olives
- 1 1/2 tablespoons fresh lemon juice
- 2 cups crumbled feta cheese
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the malfada pasta, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well, and return pasta to the pot.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine olive oil, onion, and garlic in a large skillet. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. Mix in the spinach, black olives, and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese, and mix well. Spoon into the prepared baking dish, and cover with aluminum foil.
- Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.
05/23/2018
recipepes.com
Greek Lazy Lasagna, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
