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Feta, Chicken And Pasta
- 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1 red pepper, julienned
- 2 tablespoons finely chopped sweet onion
- 3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 3 fresh tomatoes, cored and chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 3.5-ounce package of Athenos reduced-fat basil-tomato-feta cheese
- Salt and pepper to taste
- 12-ounce package garlic and parsley fettuccine, cooked and drained
In a large skillet over medium high heat, heat oil and saute chicken, onion, garlic and pepper until chicken is almost done, approximately 5 to 8 minutes. Add chopped tomatoes and cook for another 3 to 5 minutes. Add basil, parsley, feta and cooked pasta and gently toss. Season with salt and pepper. Makes 4 servings.
Thursday, August 29, 2002 |
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