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November 13, 2018
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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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