The beautiful colors of this dish make it seem extravagant, but it's really so easy! And it doesn't taste like health food, but really is full of fiber and nutrients.
12 oz penne pasta (I highly recommend Barilla Plus)
2T olive oil
2 boneless skinless chicken breasts
1 small red onion, thinly sliced
Dash of Greek or Italian seasoning
1 large green bell pepper, chopped
2 tomatoes, chopped
20 kalamata olives, sliced
4 oz feta cheese, crumbled
1 large lemon
Crushed red pepper flakes
Cook pasta according to directions. Drain and toss with olive oil, set aside. The pasta can be cooking while you are sautéing the other ingredients.
Sauté chicken in olive oil for 5 – 8 minutes, depending on size of pieces. Season with salt and pepper. Check for doneness and remove to a plate.
Sauté red onion slices for 4 minutes. Add Italian seasoning, peppers, olives and tomatoes. Saute for another 4 minutes, longer if you like your vegetables to be softer.
Add in pasta and chicken, drizzle with a little more olive oil, and rewarm together for 1 – 2 minutes. Check seasoning.
Place in individual serving dishes and sprinkle with feta cheese. Serve with lemon wedges and crushed red pepper flakes for those who like a little more spice.
If you’re not on a diet, like we are over here, you could add a bit of half n half or heavy cream to the last step, and sauté that together for a delicious creamy version! For a vegetarian version, simply omit the chicken and toss in some garbanzo beans after sautéing the vegetables.
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