Feta-Chicken Pasta

recipe
"This recipe is born of my husband's love of feta cheese. We use baby red onions, with their green stems, from a local organic farm, but any red onion will do." -Katie Marr, Ann Arbor, MI

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 18 %
Fat 5.6 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 22 g
Carbohydrate 33.7 g
Fiber 2.8 g
Cholesterol 43 mg
Iron 2.5 mg
Sodium 336 mg
Calcium 97 mg

Ingredients

3 cups uncooked fusilli (short twisted spaghetti)
2 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
1/8 teaspoon salt
1 teaspoon olive oil
2/3 cup vertically sliced red onion
1/4 cup sliced ripe olives
1 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) crumbled feta cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes. Add onion; cook 2 minutes, stirring frequently. Stir in cooked pasta, olives, oregano, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in cheese.

Note:

Katie Marr,

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note