This is one of our favorites, especially for summer, but we usually add more veggies for flavor... our favorite additions are green pepper and tomatoes. We also use wheat rotelle pasta when we make it. Thanks for the inspiration for a great meal!
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
More From Cooking Light
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
- 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.
Feta-Chicken Pasta Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Cooking Light
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