This distinctly Mediterranean dish captivates the taste buds with the pungent flavors of kalamatas and feta, complimented by oregano, tomatoes and scallions. Just be sure to choose a feta that only has 1g or less in carbohydrates per serving to meet any low FODMAP requirements, and if you’re sensitive to gluten or wheat carbohydrates, choose a gluten-free penne.
When cooking with olives, it’s important to note that you don’t actually want to cook the olives, you just want to heat them through. Cooking olives brings out the bitterness in them, so I have you add them at the same time you add the feta. The feta will melt a little; it becomes a bit creamy as it mixes with the olive oil and the smaller chunks will automatically melt as you stir it in, while some of the larger pieces will remain, giving it a nice look. Beware of over-stirring though, as it will become a bit paste-y. You really only want to stir a few times, enough to mix it in.
Greek Chicken Pasta
- 4 tablespoons olive oil
- 8 ounces penne pasta
- 12 ounces frozen precooked chicken breast strips
- 1/2 red bell pepper, cut into strips
- 1 teaspoon oregano
- 3 ounces feta, crumbled
- 2 dozen kalamata olives, pitted and sliced in half
- 2 roma tomatoes, diced
- 2 scallions, diced (dark green parts, only)
Cook pasta according to package directions and drain. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Sautee chicken and peppers until chicken is heated through and peppers are slightly softened and browned. Add pasta, oregano, tomatoes and remaining oil. Stir and heat through, 1-2 minutes. Remove from heat. Add feta and olives, stirring to distribute evenly. Serve warm, topped with scallions.
Prep time: 20 minutes