***Okay, this is one of my new favorites....I loved it!!! I served it with garlic twist breadsticks.***Ingredients:
1 pound uncooked pasta
3 tablespoons olive oil
2 cloves garlic, minced
1/2 to 1 cup chopped onion
1 pound skinless, boneless chicken breasts
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice OR white cooking wine
2 teaspoons dried oregano
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice OR white cooking wine
2 teaspoons dried oregano
Herb seasoning to taste (I used McCormick's Grillmates Garlic & Onion Medley)
salt and pepper to taste
salt and pepper to taste
Directions:
Place chicken breasts in oven-proof baking dish. Drizzle with 1 tbsp. olive oil and sprinkle with your choice of herb seasoning. Bake for 35 - 45 minutes at 375 degrees, or until chicken is thoroughly cooked.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Reduce heat to medium-low, and add the tomato, parsley, lemon juice (or white wine), oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Slice the chicken breasts into pieces and add to top of pasta; sprinkle feta cheese over the plated pasta.
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