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Feta-Chicken Pasta

Yield 6 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

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

  2. 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.