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.