Feta-Chicken Pasta

"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


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


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


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.

Katie Marr,

Cooking Light

August 2004
My Notes

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

Add Note