8 oz. whole wheat pasta (any shape)
2 tablespoons canola oil
1/2 teaspoon dried oregano, divided
1 teaspoon dried basil, divided
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
1 tablespoon olive oil
3 cloves garlic, divided
1 bell pepper (any color), chopped
1/2 large white onion, chopped
1 cup no-salt added chicken stock
1 lemon, juice
1 large tomato, chopped
1/2 cup olives, any kind, rinsed, pitted, chopped
1/4 cup parsley, chopped
2 oz. feta cheese, crumbled (optional)
No Salt Seasoning and Pepper
Cook the pasta according to the package directions, drain in a colander.
Season the chicken pieces with half the oregano, basil, no salt seasoning and pepper. In a large skillet up to medium high heat, add the canola oil. Cook the chicken for 8-10 minutes, or until cooked all the way through. Remove from pan; place on a plate. Cover with tinfoil.
In the same skillet, heat the olive oil up to medium. Saute the garlic, pepper and onion with no salt seasoning and pepper for 4-5 minutes until slightly softened. Add pasta, chicken, stock, lemon juice and remaining oregano and basil to the skillet. Bring up to a boil; reduce to low heat. Cook for 4-5 minutes. Add tomato and olives. Cook an additional minute. Transfer to a serving dish. Top with parsley and feta, if using. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
