Anyway, when it comes to cooking I rarely follow the recipe to a T, and I very rarely remember measurements. So most of the measurements are what was called for in the original recipe.
fusilli with chicken & tomato
1 lb. penne or fusilli pasta (fusilli means corkscrew, the twisty kind)
1 T. olive oil
1 lb. chicken breast (I used 2 large chicken breasts)
1/4 teaspoon dried garlic powder
pinches of various dried herbs: basil, oregano, savory, thyme, etc.
(mix garlic powder and herbs together)
1 large clove garlic, crushed
2 stems green onion, sliced
1 large tomato, seeded and diced
1 can black olives, most of them chopped
2 teaspoons fresh oregano (1/4 tsp. dried)
1/2 c. chicken stock
2 cups baby spinach leaves (if you use frozen spinach, use half a 10 oz. box)
1/4 c. feta cheese, crumbled
Prepare pasta as directed. Drain, toss with a teaspoon of the olive oil and keep warm.
Brush the chicken with a small amount of olive oil, sprinkle garlic herb mixture on top and either char broil or foreman grill until browned but not cooked completely through.
Heat the rest of the oil in a frying pan, add garlic and onion. Sauté for 1-2 minutes. Add tomato, olives, and oregano cooking for a few minutes more. Add the stock and bring to a boil. Slice the chicken thickly and add to the pan. Cover, reduce heat, and cook for 5-6 minutes or until chicken is completely cooked. Add the spinach and cook for 1 minute, then toss with the pasta, and heat through. Serve with feta on top.