Chicken Florentine

Chicken Florentine Sarah's Cucina Bella serves 4 1 tbsp butter1 lb boneless, skinless chicken, cut into 1-inch cubes2 cups frozen chopped spinach1 can (28 ounces) tomato puree1 tsp dried oregano1/2 cup crumbled fetasalt and pepper Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side. Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired. Serve over pasta.