"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)
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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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 6 | ||
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Calories: 468 | ||
Calories from Fat: 85 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 136.5mg | 42 % | |
Sodium 395.5mg | 14 % | |
Potassium 395.7mg | 10 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 64.3g | ||
Protein 29.4g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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