Easy Greek Pasta

This dish is a snap to make, and it can be vegetarian by just omitting the chicken completely and stirring in some baby spinach leaves, or substituting it with extra-firm tofu cubes*. It tastes great, and the flavor is even better the next day.

Ingredients

• 1 box of penne pasta
• 3-4 chicken breasts (I use 4 if I buy the thin ones, or tenderloins, which cook faster)
• 2 medium garden-fresh tomatoes, diced (or large, if you like tomatoes) or 1 can petite diced tomatoes with juice
• 1/2 teaspoon granulated garlic or garlic powder (or more, to taste)
  
• 1/2 teaspoon onion powder
• 1 teaspoon of oregano
  
• Container of feta cheese, to taste
• Olive oil
• Cooking spray
• salt & pepper to taste
• kalamata olives, optional
  

Directions

Cook the pasta in salted water (I use a heaping teaspoon of salt) and add the garlic and onion powders a couple minutes before the pasta is done. Drain but don't rinse (leave hot).

While pasta cooks, cook your chicken. You can either cut it up and cook the pieces in a little olive oil, salt and pepper in a skillet, or lightly oil it and salt & pepper it to taste and grill the breasts whole. Your choice. Either way, don't over cook or chicken will be dry.

Put pasta in a large bowl and add oregano and feta cheese. Stir to combine. Add cooked chicken and tomatoes, and stir to combine. Taste for seasoning and add more salt and pepper, as desired.

You can also add some sliced kalamata olives to this, but watch how much salt you add if you do that.

This is so yummy, served with a romaine salad simply dressed with oil and vinegar. Carb load with some crusty bread, and then go take a nap. :)


*Cube your drained tofu and marinate it in a little olive oil and minced garlic for an hour. Then cook it in olive oil until it gets a nice browned edge. Carefully incorporate into the dish lastly, to avoid it breaking up.