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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. 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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