Chicken Feta Pasta
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
1 ½
pounds
boneless skinless chicken breasts
-
1
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
2
cans
diced tomatoes with basil, garlic, and oregano (14.5-ounce cans)
-
2
cups
water
-
1
pound
whole wheat fettuccini pasta
-
4
ounces
reduced-fat feta cheese
-
to taste
finely chopped fresh basil (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over high heat for 1 minute.
- Add chicken breasts, seasoning with ½ teaspoon salt and black pepper, and cook for 8 minutes on one side.
- Flip the chicken, sprinkle with the remaining salt, and cook for an additional 5 minutes until cooked through.
- Add diced tomatoes and water, then stir in the pasta and cook uncovered for 5 minutes.
- Cover and cook for an additional 10 minutes.
- Remove the lid, stir in three-quarters of the feta, and cook uncovered for another 5 minutes.
- Serve warm, topped with the remaining feta and fresh basil.
Nutrition Facts (estimated)
Servings
4-6
Calories
390
Total fat
11g
Total carbohydrates
56g
Total protein
19g
Sodium
531mg
Cholesterol
56mg
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