|
|
MAIN DISHES- PASTA
with meats/seafood:
Greek Chicken Pasta Toss
|
Greek
Chicken Pasta Toss |
|
|
|
|
|
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 |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Great
family dinner. Everyone liked it!"
-Laurel, AL
|
|
