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Great Greek Pasta

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Course Main Dish
Cuisine Greek
Servings 6 servings

Ingredients
  

  • 1 pound rigatoni uncooked
  • 1 tablespoon olive oil
  • 2 cloves garlic pressed
  • 1 small red onion chopped
  • 3 boneless skinless chicken breast cut into bite-sized pieces
  • 1 large tomato chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons lemon juice
  • 2 teaspoons oregano

Instructions
 

  • In a large pot, bring water to boil for pasta. Cook till al dente, drain and set aside.
  • While pasta is cooking, in a large skillet heat olive oil over medium high heat.
  • Add garlic and onion, and saute till translucent, but not brown.
  • Add chicken and cook until chicken is done, about 5 minutes.
  • Reduce heat to medium low and add tomato, feta, lemon juice and oregano.
  • Add pasta. Stir until completely heated through, salt and pepper to taste and serve.

Notes

SERVING SUGGESTIONS: Serve with a huge spinach salad. I make mine with baby spinach, thinly sliced red onion, a smattering of raisins, some hard boiled egg if I have it and a balsamic vinaigrette.
VEGETARIANS: Skip the chicken and add a can of drained and rinsed white beans. YUM!
KOSHER: Skip the cheese or chicken.
GLUTEN FREE: Make sure the pasta is gluten free OR you could serve this atop a bed of brown rice.
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