I have been cooking more lately! I love cooking, it’s therapeutic, healthier and cheaper on the budget! Taking after my mother I sometimes make up my own recipe…or I substitute ingredients…or even leave out ingredients. Note to self…IT NEVER WORKS.
I cooked this meal and have been eating on it all week. It was wonderful (because I followed the recipe)!
Greek Chicken Pasta Toss
With a salad and crescent rolls as a side
Prep | 10 minutes
Cook | About 20 minutes
Serves | 6
½ pound rotini
1 pound skinless boneless chicken breasts, cut into thin strips
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
3 garlic cloves
1 teaspoon dried oregano
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 pint cherry tomatoes, halved
2 tablespoons fresh lemon juice
2 ounces feta cheese, crumbled
2 tablespoons grated Parmesan cheese
Cook the rotini according to package directions omitting the salt.
Meanwhile, sprinkle the chicken with the salt and ground pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 6-7 minutes. Transfer the chicken to a plate.
Heat the remaining 1 tablespoon oil in the skillet. Add the garlic and oregano; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the roasted peppers, artichoke hearts, and tomatoes; cook until the tomatoes begin to soften, about 3 minutes. Add the lemon juice and the chicken; cook until heated through, about 1 minute. Transfer to a a large bowl and add the rotini, feta, and Parmesan. Toss well. Serve warm or at room temperature.
Per Serving | (about 1 cup): 334 cal, 9 g fat, 3 g sat fat, 0 g trans fat, 53 mg chol, 500 mg sod, 37 g carb, 2 g fib, 26 g prot, 96 mg calc.