Comfort food. It’s something that wraps its arms around you after a long, hard day, grounding you. It’s what we eat when we are uncertain or lost. It’s what we need when the chill in the air gets to be a little too much. It’s familiar.
This chicken dish is all that. And with the crazy spring weather we’ve been having — sunny and hot one day, cold and windy the next — it’s perfect for this time of year. I love that it’s basically a one-pot dish too (well, if you don’t count the pasta that it’s served over).
The combination of buttery chicken, spinach, tangy tomatoes and a hint of the brined feta is just so good. This dish used to be a staple in our home, though I haven’t made it in awhile. It’s so easy, fast and comforting that it hit our table often when we were first married. It’s also one of the very first recipes that I blogged about here.
When I served it last week, it was like a homecoming. Shawn, who didn’t remember it at first, did when he took a bite. Will loved it. Paige really loved the chicken.
This version is updated from the original with a little less of the fatty ingredients, frozen spinach instead of canned and other little changes. It’s still very, very good.
Do you have a comfort food that’s special to your family? Share!
- 1 tbsp butter
- 1 lb boneless, , skinless chicken, cut into 1-inch cubes
- 2 cups frozen chopped spinach
- 1 can, (28 ounces) tomato puree
- 1 tsp dried oregano
- 1/2 cup crumbled feta
- salt and pepper
- Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side.
- Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly.
- Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired.
- Serve over pasta.