Kotopoulo Makaronada (chicken Pasta)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper
• 2 lemons, wedged,for garnish
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 1/2 cup chopped red onion
• 1 lb boneless skinless chicken breast, meat cut into bite-size pieces
• 1 large tomato, chopped
• 1 lb uncooked pasta

Recipe

• 1 heat olive oil in a large skillet over medium-high heat.
• 2 add garlic and onion, and saute for 2 minutes.
• 3 stir in the chicken.
• 4 cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
• 5 meanwhile bring a large pot of lightly salted water to a boil.
• 6 cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• 7 reduce heat of sauce to medium-low, and add the tomato, feta cheese, parsley, lemon juice and oregano.
• 8 add pasta stir until heated through, about 2 to 3 minutes.
• 9 remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.