"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
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
How to Make It
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.
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Good base, but needs additions. I used kalamata olives and added a jar of marinated artichokes and about a cup of halved grape tomatoes, with a splash of white wine and some shredded raw spinach on top. Also added crushed red pepper and some of McCormick's "Greek Seasoning."
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!
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