Ingredients

The following ingredients have 4 Servings
  • 6 ounces rigatoni pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 1½ pounds chicken breast cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 tablespoon fresh lime juice
  • ½ cup halved sun-dried tomatoes (sliced)
  • ½ cup crumbled feta cheese
  • 3 tablespoons parsley (reserve 1 tablespoon for garnish)
  • 1 teaspoon sugar
  • ½ cup fresh cherry tomatoes (cut in half)
  • 1/3 cup pitted Kalamata olives (halved)
  • ¾ cup fat-free half and half (or heavy cream if preferred)

Instruction

  • Cook pasta according to the box instructions, for al dente doneness.
  • While the pasta is boiling, heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat.
  • Add the onions and cook for 5 minutes.
  • Add the garlic and cook 1 more minute.
  • Season the chicken with ½ teaspoon salt, pepper and onion powder, then add it to the pan, and cook for 6 minutes, turning once (add more oil if needed).
  • Stir in the tomato paste and chicken stock and simmer for 2 minutes.
  • Add lime juice, sun-dried tomatoes, half of the feta, 2 tablespoons parsley, ½ teaspoon salt, ½ teaspoon pepper, sugar and simmer about 3 minutes.
  • Add the fresh cherry tomatoes, olives and the half and half, then sauté for 2 minutes.
  • Fold in the al dente pasta, sprinkle with rest of the crumbled feta cheese and parsley, and serve warm.