Wow! Dear hubby, (Mike), created this healthy, yummy recipe in an effort to eat healthier. A delicious healthy meal, quick enough for a weeknight dinner. I'm packing the leftovers for lunch, and we are making a fresh batch for dinner again tomorrow. That's one smart guy I married. We love it, and hope you will too!
1 medium onion chopped
2 small chicken breasts, or one large, cut into 3/4 inch pieces
10 red, orange and yellow mini sweet peppers, cut into 3/4 inch pieces
1 lb of angel hair pasta
feta cheese, reduced fat
tomato, diced with seeds removed.
Greek dressing vinaigrette
Cook pasta according to package directions and toss with 1 teaspoon of olive oil. While the pasta is cooking, saute onion in olive oil until lightly browned, then add chicken and cook 8 minutes or until done. Drizzle 3 Tablespoons of Greek dressing over the chicken then add peppers and saute for about 3 minutes, or until heated thoroughly, but not mushy.
Now for the fun part, start filling up your plate! Layer your salad starting with the pasta, next layer the chicken, onion and pepper mixture. Finish off with your favorite toppings listed above, then sprinkle on extra Greek dressing, if desired.
Note: you can substitute regular sized red, orange and yellow peppers for the miniatures.