Greek Pasta

1 lb rigatoni, uncooked
1 tablespoon olive oil
2 cloves garlic, pressed
1 small red onion, chopped
3 boneless skinless chicken breasts cut into bite size pieces
1 large tomato, chopped
1/2 cup feta cheese crumbled
2 tablespoons lemon juice
2 teaspoons oregano
Salt and pepper to taste

Cook pasta till al dente; drain and set aside.

While pasta is cooking in a large skillet heat olive oil over med high heat. Add garlic and onion and saute till translucent but not brown. Add chicen and cook until chicken is done, about 5 min.

Reduce heat to med low and add tomato, feta, lemon juice and oregano. Add pasta. Stir until completely heated through, salt and pepper to taste and serve.

Garlic Lime Chicken

1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons lime juice
1/2 cup chicken broth

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over med high heat. Saute chicken until golden brown about 5 min on each side. Remove chicken and add lime juice and chicken broth to the pan whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

The tuna called for frozen green beans. I’m not a huge fan of frozen vegetables. Also it was on the healthier side because you make a light roux instead of using cream of mushroom soups which is a good thing as far as I’m concerned. I’ll try it again with fresh vegetables and maybe make a little more sauce with a little more spices or something.

I love love love cookbooks too. :)