|
|
|
|
|
A Mediterranean feel...
|
|
½ lb |
|
rotini (or
other short pasta) |
|
|
2 Tbs |
|
extra-virgin
olive oil, divided |
|
|
1 lb |
|
skinless
boneless chicken breasts, cut into thin strips |
|
|
¼ tsp |
|
salt |
|
|
¼ tsp |
|
coarsely
ground black pepper |
|
|
3 cloves |
|
garlic,
thinly sliced |
|
|
1 tsp |
|
dried
oregano |
|
|
7 ounce |
|
jar roasted
red peppers, drained and thinly sliced |
|
|
14 ounce |
|
can
artichoke hearts, drained and quartered |
|
|
1 pint |
|
cherry
tomatoes, halved |
|
|
2 Tbs |
|
fresh lemon
juice |
|
|
2 ounces |
|
feta cheese |
|
|
2 Tbs |
|
grated
Parmesan cheese |
|
|
|
|
|
|
1 |
Bring a large pot of
salted water to boil. Add rotini and cook according to
package directions; drain. |
|
2 |
Heat 1 Tablespoon of
the oil in a large nonstick skillet over medium-high
heat. Sprinkle the chicken with salt and pepper and add
to the skillet. Cook, stirring occasionally, until
lightly browned and cooked through, 6-7 minutes. |
|
3 |
Remove the chicken
and add the remaining 1 Tablespoon oil to the skillet,
along with the garlic and oregano; cook 30 seconds. Add
the roasted peppers, artichoke hearts and tomatoes; cook
until the tomatoes start to soften, about 3 minutes. Add
the lemon juice and the reserved chicken and cook 1
minute longer. Transfer to a large bowl and add the
pasta, feta, and Parmesan cheese. Toss well. Serve warm
or at room temperature. |
|
|
|
|
Servings: 4 |
|
|
|
Recipe Source |
| Weight
Watchers : Make it in Minutes |
|