INGREDIENTS
1 lb
chicken breast tenderloins
Greek seasoning (I used the no-salt version)
optional - Feiny's veggie rub seasoning
4 tbsp
extra virgin olive oil (EVOO)
4 tsp
chopped garlic (about 4 large cloves)
2 tbsp
shallots, chopped
6 tbsp
jarred sun dried tomato bruschetta (or sun dried tomatoes in oil)
1 cup
dry white wine (I used Pinot Grigio)
2 cups
chicken stock
1 tbsp
corn starch
4 oz
package of crumbled feta cheese
6 tbsp
butter
2 cups
fresh baby spinach, stems removed
1 lb
cooked penne noodles, al dente, drained and rinsed
kosher salt and black pepper
1/2 cup
toasted pine nuts
additional sun dried tomatoes
sliced black olives to garnish