Friday, November 19, 2010

Greek Chicken Pasta

I found this recipe last week on This meal was light tasting, quick to make and perfect as a pre-Thanksgiving dinner for only 384 calories. I took out the artichokes but feel free to add in a 14 oz. can of marinated artichoke hearts or olives for more "Greek" influence.

Grocery List:

- Penne or Fusilli pasta
- 1 cup of penne
- 1/3 cup olive oil
- 1/2 cup red onion, chopped
- 3 cloves garlic, minced
- 1 lb. chicken, chopped into 1 inch thick cubes
- Grape tomatoes, halved
- 1/2 cup feta cheese
- 2 tbsp. lemon juice
- 1/3 cup Half & Half or cream
- 1/3 tbsp. fresh parsley
- 1 tsp. dried oregano
- Salt and pepper to taste

In a large bot, cook your pasta until al dente. Drain and set aside.

Meanwhile, in a large skillet, add the olive oil, then red onion followed by the garlic.

Once fragrant, add the chicken and cook until golden brown. Next add the tomatoes, feta, parsley, lemon juice, oregano and stir until well combined.

Put the noodles in a pot and add the Half & Half to coat the noodles and provide a creamy base for the rest of the ingredients.

Add the feta, onion and tomato mixture to the noodles and mix well. Season with salt and pepper and serve!

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