Week 60, Recipe 5: One-pot Greek Chicken with Pasta

NOTES

• This was delicious and I love a one-pot meal! The picture isn't great (blame it on the flash) but this is a dish you'll want to make again!
• A recipe I wrote down on a piece of paper from Cooking Light

INGREDIENTS

• 1 lb whole wheat angel hair pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced in half cross-wise to make thinner then cut into 2 or 4 pieces each (you should then have 4 breast-sized pieces that you cut into two or 4 pieces each)
• 1 large red onion, chopped
• 1 yellow pepper, chopped
• 1 lemon, squeezed for juice
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 14.5-oz cans Italian-style diced tomatoes
• 3/4 c. feta cheese, crumbled
• salt and pepper to taste

DIRECTIONS

1. Heat oil over medium-high heat in a large dutch oven or pot. Add chicken to pan and saute, 3 minutes or so on each side until starting to brown a bit.
2. Add onion, pepper, lemon juice, basil, oregano and tomatoes, and 1/2 tsp salt and pepper to pan and stir well. Cover, reduce heat and simmer 25 minutes. Taste and add more salt and pepper as needed.
3. While chicken and sauce simmer, cook pasta according to directions until just tender and drain.
4. Remove chicken from heat. Serve chicken and sauce over a bed of pasta. Sprinkle with cheese.