Greek Chicken with Angel Hair Pasta

Becky Luigart-Stayner

"I came up with this dish from a basic recipe that called for chicken, spices, and tomatoes, and then I added some of my own favorites to it." -Heather Lanzone, Spokane, WA

Yield: 8 servings (serving size: 1/2 chicken breast, about 1/2 cup tomato mixture, and about 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 16%
  • Fat: 7.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 30g
  • Carbohydrate: 54.3g
  • Fiber: 3.1g
  • Cholesterol: 60mg
  • Iron: 3.9mg
  • Sodium: 694mg
  • Calcium: 148mg

Ingredients

  • 1 pound uncooked angel hair pasta
  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breasts, halved
  • 2 cups chopped red onion
  • 1 cup chopped yellow bell pepper
  • 6 tablespoons fresh lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 3/4 cup (3 ounces) feta cheese, crumbled

Preparation

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
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