4 cloves garlic
1 med. red onion
4 chicken breasts
1 tbsp. fresh thyme leaves
1 tbsp. fresh parsley leaves
3 tsp. ground paprika
Salt and pepper to taste
3 tbsp. olive oil (or olive oil flavored spray)
1 bunch fresh spinach
6 Roma tomatoes
15 or so sm. mushrooms
1 sm. can pitted olives
1/2 cucumber
2 oz. crumbled feta cheese
Cooked pasta of your choice for 4 people

Place the oil in a large skillet. Peel and mince the garlic and put it in the oil with the paprika. Peel and chop the onion, remove the skin and bones from the chicken breasts, and cut the chicken into bite-size pieces. Put the thyme, parsley, paprika, and salt and pepper into the skillet and stir fry the whole thing until the chicken is browned.

Wash the vegetables. Cut the spinach leaves crosswise into 1/2 inch thick strips. Cut the tomatoes and the cucumber into chunks as you would for salad. Slice the mushrooms. Then add the tomatoes, mushrooms, spinach, and olives to the skillet and stir fry until the spinach is wilted and the tomatoes get slightly redder in color. The tomatoes will still be partly raw.

Spoon 1/4 of the skillet mixture over each portion of hot pasta, then sprinkle the cucumber and feta cheese over each serving.