Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

"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

Katie Marr
Recipe by Cooking Light August 2004

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

282 calories; calories from fat 18%; fat 5.6g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.5g; protein 22g; carbohydrates 33.7g; fiber 2.8g; cholesterol 43mg; iron 2.5mg; sodium 336mg; calcium 97mg.
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