Who said spinach can’t be fabulous? This one will make you forget the usual spinach and ugali you’re accustomed to. 

I used up some leftover veggies and two chicken breasts that I had in the fridge with some feta cheese and voila! 

Also I am in love with sun-dried tomatoes. I use them in my eggs, sandwiches and just about anything else.

Do hope you’ll enjoy this one just as much as I did. It was soooo good that we had the leftovers for breakfast and dinner the next day (NO SHAME!)







P.s kindly forgive the quality of these photos since I made this at night and the lighting in my kitchen is not the best. 

Spinach and Feta Pasta
Serves 5
Everything just works so well together
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 400 grams penne pasta
  2. 2 Boneless chicken breasts
  3. 1/2 tin sundried tomatoes
  4. 1/2 courgette
  5. 1/2 red pepper
  6. 1/2 egg plant
  7. 1 Handful cherry tomatoes
  8. 1 onion
  9. 4 cloves garlic
  10. 2 Handfuls spinach
  11. 150 grams Feta cheese
  12. 5 tablespoons tomato paste
  13. 1 teaspoon royco
  14. 2 tablespoons mixed dried herbs
  15. Olive oil
  16. Salt
  17. Black pepper
  1. Start by boiling your water and cooking your pasta. Once it is done, drain hot water and run cold water through it on a colander. This helps in stopping the cooking process hence the pasta doesn't stick together.
  2. Chop all the veggies into small cubes. Cut the chicken into cubes. Cut up the spinach as well and the sundried tomatoes into smaller pieces.
  3. In another sufuria/cooking pot heat 3 tablespoons olive oil and put chopped onion to cook with half the chopped garlic. Add the mixed herbs and cook.
  4. Follow by adding the chopped egg plant, red pepper and courgette. Cook for a few minutes then add the spinach, the tomato paste and mix well.
  5. Follow by adding the cubed chicken breasts and leave to cook.
  6. Once the meat has changed color and everything is cooking well together, add the remaining chopped garlic and one teaspoon royco mixed in half a cup of water.
  7. Cover and leave to cook for 10 additional minutes until the sauce has thickened and the chicken has cooked through.
  8. Once the sauce is done, add the pasta and mix well.
  9. Cut up the feta cheese in large cubes and mix in preferably when the heat is off. This way the feta doesn't melt completely and there are visible chunks left in.
  1. Drizzle some olive oil before serving and sprinkle some fresh herbs like thyme or parsley.
Cooking with Jaz http://cookingwithjaz.com/