Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (such as penne or rotini)
- 1 cup chopped red onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 (15 ounce) can black olives, drained and sliced
- 1 (1 ounce) jar sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on all sides.
- Add the onion, bell peppers, olives, and sun-dried tomatoes to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Stir in the pasta, lemon juice, oregano, salt, and pepper. Add enough water to cover the pasta. Bring to a boil, then reduce heat and simmer until the pasta is cooked through, about 15 minutes.
- Stir in the feta cheese and parsley. Serve immediately.
Nutritional Information:
- Calories: 500 per serving (1 cup)
- Protein: 30 grams
- Carbohydrates: 60 grams
- Fat: 20 grams
Dish Characteristics:
- Colorful and vibrant
- Flavorful and savory
- Perfect for a quick and easy meal
User Comments:
- "This dish was absolutely delicious! The flavors were perfect, and the pasta was cooked to perfection."
- "I loved the combination of the chicken, vegetables, and feta cheese. It was a very satisfying meal."
- "This recipe was so easy to follow, and it turned out so well. I will definitely be making it again."
Special Precautions and Tips:
- If you don't have sun-dried tomatoes, you can substitute 1/4 cup chopped fresh basil.
- If you want a creamier sauce, you can add 1/2 cup of heavy cream to the skillet before adding the pasta.
- This dish can be reheated in the microwave or on the stovetop.
