Ready in 45 minutes
"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)
"Well it was very good, an excellent choice with ingredients we had in the chicken. Bravo! Brava!"- chefpro136
18 people want to try | 70 have favorited
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.
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honeybunny4u 2 years agoI enjoyed this meal but my husband found it a bit bland and suggested cooking the chicken with a bit of lemon pepper and adding some bacon might spice it up too!
chefpro136 4 years agoWell it was very good, an excellent choice with ingredients we had in the chicken. Bravo! Brava!
cera82v 8 years ago[I made edits to this recipe.]
cera82v 8 years ago[I posted this recipe.]