Feta-Chicken Pasta

I always make this the night before a marathon.

Yield: 6     (serving size: 1 cup)

3 cups uncooked Fiber Wise penne pasta

1 lb. skinless, boneless chicken brest halves, thinly sliced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. olive oil

2/3 cup vertically sliced red onion

1/4 cup sliced ripe olives

1/4 cup chopped roasted red bell pepper

1 tsp. chopped fresh oregano

1 cup (4 oz.) crumbled fat-free feta cheese

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes. Add onion; cook 2 minutes, stirring frequently. Stir in cooked pasta, olives, bell pepper and oregano; cook 2 minutes or until thoroughly heated. Remove from heat and stir in cheese.


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