- 3 (10 ounce) bags fresh spinach, chopped
- 8 (6 ounce) skinless, boneless chicken breasts, cut into chunks
- 2 (8 ounce) cans sliced black olives, rinsed and drained (optional)
- 4 cups crumbled feta cheese
- 2 cups Italian-style salad dressing
- 2 (16 ounce) packages penne pasta
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep baking dish.
- Spread spinach into the bottom of the prepared baking dish. Arrange chicken breasts atop the spinach in a single layer; top with sliced olives. Sprinkle feta cheese over the chicken and olives. Drizzle dressing over everything. Cover dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and return penne pasta to the pot.
- Stir baked chicken mixture with the drained penne pasta.