2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 ounces) feta cheese, crumbled
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.
We loved this recipe. I used Trader Joe's grilled peppers instead of fresh (made it even easier) and topped the pasta with a black olive tapenade which made it even more Greek-ish. Otherwise, followed the recipe exactly. Served it with Tuscan cantalope slices. YUMMMM!!
I've made this recipe many, many times. It's a keeper. If I have bell peepers I add them, if I have fresh basil or oregano I substitute for dried. I've used regular diced tomatoes and just added the garlic and more basil. So either way, as long as I make sure I have feta I can make this. It is soo tasty. Going over the ingredients it doesn't sound like anything special, but it really works.
Love it exactly the way it is....just try it ONE TIME with the yellow peppers!! I am not a pepper fan at all, but my husband is so I left them in for him and when I took a bite - WOW! The flavors are so good together! Don't leave out the feta! And we found some tomato basil flavored feta that was so good! Easy and perfect for a weeknight. Even my kids loved it!
It's basic, but definitely easy. I'm not sure my proportions were exactly right as I was ad-libbing for two servings. I left out yellow bell pepper (not a fan) and substituted italian seasoning for basil (had none), and it was good, though a little bland. Next time, I'd add shallot for more flavor, possibly fresh basil at the end, instead of dried, and definitely salt and pepper. Served over whole wheat thin spaghetti which helped to add some nutty texture as opposed to white pasta.
Definitely needs some experimenting with the spices.
This was a good quick weeknight meal. I used plain diced tomatoes and just added some extra of the dried herbs and a few crushed garlic cloves. I also used a green bell pepper since those are far more economical. I serve the feta as a pass-around at the table, as my husband does not care for it, but take it from me, if you do like feta, it MAKES the dish. I, unlike another reviewer, found that it makes a LOT of sauce compared to the amount of chicken, so you might want to either cut back on the sauce ingredients or include more chicken.
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