"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
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
How to Make It
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.
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