Mediterranean Chicken With Feta Cheese

“This is a delicious and LIGHT! pasta dish as well as quite easy to make. If you love meat, then double the chicken... in the recipe I halved the original amount and like it much better that way. I added the kalamata olives to the original recipe and find it makes it a much better dish (but I loved it before the addition). I also use less feta than called for since I reserve a portion without for myself... I don't like feta. 30 minutes total prep and cooking... I work the whole time it's cooking. Enjoy!”
READY IN:
35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!).
  2. Heat oil over medium heat in a large skillet.
  3. Chop onions coarsely and add to pot.
  4. Cut chicken into bite-size pieces and add to pot.
  5. Raise heat to med-high.
  6. Cook until chicken is not pink on the outside (about 3 minutes).
  7. Add garlic, oregano, and basil and continue cooking chicken. Stir frequently.
  8. When chicken is cooked through, stir in wine and cook 1 minute.
  9. Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
  10. Stir in feta cheese and kalamata olives.
  11. Garnish with parsley.
  12. Serve over hot drained orzo -- sometimes I mix it all together.

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