I love feta cheese. I just started buying it a few times a month within the last year. I guess I never knew what to do with it. Of course, I will sprinkle it on salads, I throw it in there with my scrambled eggs, but this recipe caught my eye because of adding it to a pasta dish. This recipe came from the “reader recipes” portion of Cooking Light. It’s when regular people send in their favorite dish and then Cooking Light publishes it. Katie Mar,, from Ann Arbor, MI shared the recipe by saying “This recipe is born of my husband’s’s love of feta cheese. We used baby red onion, with their green stems, from a local organic farm, but any red onion will do.” I cook dinner every night of the week. I love doing it, but some nights when I know my kids have a lot of homework, or I had homework for my class last night, I wanted to make something that wouldn’t take that long, and didn’t have a ton of ingredients, with easy clean up. So, I did what I do best, I googled, “easy pasta dish” and after looking for a minute or two, this is what I found! It couldn’t be easier!
- 3 cups uncooked fusilli
- 2 (6 0z.) skinless, boneless chicken breast halves, thinly sliced
- 1/8 tsp. salt
- 1 tsp. olive oil
- 2/3 cup sliced red onion
- 1/4 cup sliced ripe olives
- 1 tsp. fresh oregano (I used dried)
- 1/4 tsp. black pepper
- 4 oz. feta cheese
Cook pasta according to directions, and drain.Sprinkle chicken with salt. Heat oil in a large non stick skillet over medium-high heat. Add the chicken and saute for about 2 minutes. Add onion, cook 2 more minutes, stirring frequently. Stir in cooked pasta, oregano, and pepper; cook 2 more minutes or until thoroughly heated. Remove from heat and stir in feta cheese. It gets all melty and yummy and fantastic!1 cup serving (282 calories) (5.6 fat) (2.8 fiber)How easy a recipe is that? I love finding things that are simple, but a little out of the ordinary, that everyone can enjoy. I will definitely be putting this on my roster of quick weeknight meals.