• Gather your ingredients.
• Cubed the chicken breast into bite sized pieces.
  4 Whole Boneless, Skinless Chicken Breast
• Slice and dice as needed for your remaining ingredients.

Chicken and Vegetable Mix

• Heat your deep saute pan with the olive oil.
  3 Tbsp Olive Oil
• When hot add the garlic and onion to saute.
  1 Onion, 6 Cloved of Garlic
• Add the cubed chicken at the same time.
• Cook until the chicken is partially cooked. Put spinach in pan on top of the chicken and cover for a few minutes to let wilt.
  6 Cups Raw Spinach
• Add the roasted peppers, artichokes, olives, and sun-dried tomato. Hold off on adding any raw red pepper or tomatoes if using.
  1 500ml Jar of roasted red peppers, 1 250ml Can of Sliced Black Olives, 4 Sun-dried Tomatoes in Oil, 1 750 ml Jar of Artichoke
• When pasta is nearly finished cooking add the remaining fresh ingredients if using.
  1 Bag of pasta
• Lastly after pasta is drained add in the feta cheese crumbled.
  1 500ml Tub of Feta
• Stir the pasta and other ingredients together well before serving.

Pasta

• Heat the stock pot half full of water to a rolling boil.
  12 Cups Water
• Add the salt to the water.
  1 Tbsp Salt
• When ready add the pasta. If you have too much water you can dump some out.
• Cook until pasta is fork tender. Drain and follow above instructions.
• Serve while hot.