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Archive for February 9th, 2009

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This very easy to make dish tasted fabulous, and I modified it slightly for ease in preparation, lower fat content, and to make it nondairy. I think next time I may use 12 ounces of pasta instead of a pound, so that the ratio of saute to pasta is greater. I included two photos – one without flash (at top) and one with flash (at bottom). Enjoy!

Greek chicken pasta (adapted from Allrecipes)

1 pound uncooked pasta (I used spaghetti)

1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup red onion, chopped

1 pound boneless cooked chicken breast (I used grilled), cut into bite-size pieces

1 14-ounce can artichoke hearts, drained, chopped

1 large tomato, chopped

2 tablespoons soy cream cheese, cut into little slivers (the original recipe calls for 1/2 cup crumbled feta cheese)

3 tablespoons fresh parsley

2 tablespoons fresh lemon juice

2 teaspoons dried oregano

salt and pepper to taste

Bring a large pot of lightly salted water to boil. Cook pasta for 8-10 minutes until al dente, then drain.

Meanwhile, heat olive oil in large skillet over medium-high heat, and add garlic and onion. Saute for 2 minutes. Reduce heat to medium-low, and add the chicken, artichoke hearts, tomato, cream cheese, parsley, lemon juice, oregano, and cooked pasta. Stir until heated through, about 3 minutes. Remove from heat, season to taste with salt and pepper. Makes 4 servings.

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