Greek Chicken Pasta Toss
amanda
Another Weight Watchers Recipe!
ingredients
- 1/2 pound rotini
- 1 pound skinless boneless chicken breasts, cut into thin strips
- 1/4 tsp salt
- 1/4 tsp coarsely ground black pepper
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 1 (7 oz) jar roasted red peppers, drained and thinly sliced
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 2 tbsp fresh lemon juice
- 2 oz feta cheese, crumbled
- 2 tbsp grated Parmesan cheese
directions
- 1
Cook the rotini according to package directions omitting the salt, if desired; drain.
- 2
Meanwhile, sprinkle the chicken with salt and ground pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 6-7 minutes. Transfer the chicken to a plate.
- 3
Heat the remaining 1 tablespoon oil in the skillet. Add the garlic and oregano; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the roasted peppers, artichoke hearts, and tomatoes; cook until the tomatoes begin to soften, about 3 minutes. Add the lemon juice and the chicken; cook until heated through, about 1 minute. Transfer to a large bowl and add the rotini, feta, and Parmesan. Toss well.
- 4
Serve warm or at room temperature.
Source: Amanda
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