Great Greek Pasta

By Tonya_Speed

Per Serving: 482 Calories; 8g Fat (14.7% calories from fat); 39g Protein; 61g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 224mg Sodium. Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Ingredients

• 1 pound rigatoni, uncooked
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 1 small red onion, chopped
• 3 boneless skinless chicken breast, cut into bite-sized pieces
• 1 large tomato, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 2 teaspoons oregano

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large pot, bring water to boil for pasta. Cook till al dente, drain and set aside.

While pasta is cooking, in a large skillet heat olive oil over medium high heat. Add garlic and onion, and sauté till translucent, but not brown. Add chicken and cook until chicken is done, about 5 minutes.

Reduce heat to medium low and add tomato, feta, lemon juice and oregano. Add pasta. Stir until completely heated through, salt and pepper to taste and serve.


SERVING SUGGESTIONS: Serve with a huge spinach salad. I make mine with baby spinach, thinly sliced red onion, a smattering of raisins, some hard boiled egg if I have it and a balsamic vinaigrette.

VEGETARIANS: Skip the chicken and add a can of drained and rinsed white beans. YUM!