Greek Chicken Pasta Toss

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.


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