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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 18%
  • Fat: 5.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 22g
  • Carbohydrate: 33.7g
  • Fiber: 2.8g
  • Cholesterol: 43mg
  • Iron: 2.5mg
  • Sodium: 336mg
  • Calcium: 97mg

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

  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.
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