Freeze remaining chicken for another use. For a creamy sauce, add 1/2 cup light thickened cooking cream with the cooking liquid.
½ x 1.1kg packet diced chicken breast
2 cloves garlic, crushed
3 teaspoons Tuscan seasoning
2 tablespoons olive oil
1 onion, halved, thinly sliced
1 large red capsicum, chopped
120g bag baby spinach leaves
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
150g firm feta, crumbled
Lemon wedges, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1/3 cup cooking liquid. Return pasta to pan. Cover to keep warm.
Meanwhile, toss chicken with garlic and Tuscan seasoning in a bowl.
Heat half the oil in a large, deep non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 5 minutes, or until just cooked. Transfer to a bowl. Lightly cover to keep warm.
Add onion, capsicum and remaining oil to same pan over a medium to high heat. Cook, stirring occasionally, until onion and capsicum are soft.
Return chicken and any juices to pan with pasta, spinach, rind, juice and reserved cooking liquid. Season with salt and pepper. Stir until chicken is cooked and spinach is just wilted. Remove from heat.
Stir in feta. Serve immediately with lemon wedges.