A Little Butter
4 Chicken Breast (Boneless and Skinless)
1 Package Egg Noodles (Narrow Width)
1 block Feta Cheese
1-2 Pinch Garlic Powder (To Taste)
1 Small Lemons
1 Large Onion (Diced small)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
2 Package Spinach (Canned or Frozen, drained well)
1/4 Cup White Wine
Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat.
Add chicken pieces and cook until juices run clear.
Take out of pan and set aside.
Add 1-2 tbsp. of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent.
Add 1/4 cup wine and let simmer until reduced.
Add drained spinach and cook a little longer.
Crumble 1/2 block of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts.
When time to serve crumble remaining feta cheese on top.
Warm pita pockets/bread in a 325 degree oven for about 3-4 mins until warm and somewhat toasty.