1 (16-ounce) box penne pasta, preferably whole grain
1 tablespoon olive oil
1 small yellow onion, ﬁnely diced (about ½ cup)
3 cloves garlic, minced
2 pounds tomatoes, cored and diced
1 ½ cup cubed cooked roasted chicken breast
2 cups feisty feta dip (store-bought, or substitute 1 cup feta cheese, crumbled)
1 cup sun-dried tomatoes, diced
Salt to taste
Fresh parsley, chopped, to taste
- Cook pasta according to package directions. Before draining the pasta, reserve ½ cup of the cooking liquid.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the yellow onion, garlic, diced tomatoes, sun-dried tomatoes with a pinch of salt cook for about 7 minutes, until fragrant and soft. Add the cooked chicken and cook for 1-2 minutes.
- Add the feisty feta dip or feta cheese and stir well. Toss with the cooked pasta, along with the reserved pasta water. Mix well to combine. Finish with fresh parsley. Serve and enjoy!
Recipe and photo courtesy of Grecian Delight.
Total Fat: 23g
Saturated Fat: 8g