"Food is our common ground, a universal experience." - James Beard

Monday, February 15, 2010

Greek Chicken with Angel Hair - from Katie

Since tomorrow is Mardi Gras, I had planned on posting the king cake recipe that I made last year. But, we're in the process of moving so it's hard to get to my cookbooks right now! Luckily, my friend Katie sent me a new recipe last week. This is her Greek Chicken with Angel Hair - thanks Katie!

Greek Chicken with Angel Hair
1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breasts, halved (seasoned with salt and pepper)
2 cups chopped red onion
1 shallot clove, minced
1 cup chopped yellow bell pepper
6 tablespoons fresh lemon juice
1 teaspoon basil
½ teaspoon dried oregano
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
¾ cup (3 ounces) feta cheese, crumbled

Cook pasta according to package directions, omitting salt and fat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.

*Katie says that this recipe takes about 30 minutes to cook and makes about 8 servings. She also suggests making it with whole wheat pasta for a different flavor.


  1. Great Anna! I am totally making this for the hubs! It sounds fantastic do you think I could substitute the yellow pepper for the green?

  2. Absolutely! Katie G told me she left out the pepper altogether. But you can definitely substitute different color peppers. They have slightly different flavors (the yellow, orange and red are a little sweeter than the green) but serve essentially the same purpose!


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