Chicken-Feta Pasta

6 Servings
100% would make this recipe for Chicken-Feta Pasta again.

"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 and red onion will do." (Cooking Light magazine 8-04)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

5 chefs marked this Chicken-Feta Pasta recipe as Favorite
Recipe look good to you?

Chicken-Feta Pasta Ingredients

3 cups Fusilli, uncooked	1/4 cup Ripe olives sliced
2 6-ounce Chicken breast halves (boneless and skinless)	1 teaspoon Fresh oregano chopped
1/8 teaspoon Salt	1/4 teaspoon Black pepper
1 teaspoon Olive oil	1 cup Feta cheese, crumbled
2/3 cup Red onion vertically sliced

Instructions for Chicken-Feta Pasta

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; saute 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.

Main Ingredient: ChickenCuisine: Italian