Fowl & Feta Fettuccini

Fowl & Feta Fettuccini
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 6
Serving Size: 1½-cups
2-tbsp extra-virgin olive oil
1½-lb chicken breasts, boneless, skinless, and split in half
¼-tsp freshly ground black pepper
1-tsp kosher salt (divided)
2-cups water
2-14.5-oz. cans diced tomatoes with basil, garlic, and oregano
1-lb whole-wheat fettuccini pasta
4-oz. reduced-fat feta cheese (divided)
Fresh basil leaves, finely chopped (optional)

  1. Heat the olive oil for 1 minute in your Dutch oven placed over high heat
    for 1 minute. Add the chicken, and sprinkle over with freshly ground black
    pepper and half a teaspoon of kosher salt. Cook the chicken for 8 minutes,
    flipping once. Sprinkle over with the remaining salt after flipping each
    chicken on its side. Cook further for 5 minutes until the chicken cooks
  2. Pour in the water, and add the tomatoes. Stir in the fettuccini pasta, Cook
    for 5 minutes, uncovered. Cover the dish, and cook further for 10 minutes.
  3. Uncover the dish, and stir the pasta. Add 3-oz. of the feta cheese, and stir
    again. Cook further for 5 minutes, uncovered.
  4. To serve, sprinkle over with the chopped basil and the remaining feta
    Nutrition: Calories: 390, Total Fats: 11g, Dietary Fiber: 6g, Carbohydrates:
    56g, Protein: 19g

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