A Healthy Greek Pasta

The other day I had a craving for a classic Greek salad, but figured that a dinner of strictly vegetables would not fill me up. My traditional Greek salad is composed of peppers, red onions, tomatoes, feta cheese, balsamic vinegar, extra virgin olive oil, oregano, and pepper. As you can see, it is missing the crucial carb element. So alas, I decided to take the ingredients (add in a few more) and turn it into a pasta.

The dressing is different, so I suppose it isn't technically a "Greek" pasta, but it was inspired by Greek food so it has earned the name: Greek pasta. Why bore anyone by changing the name to plain ol' pasta with vegetables. Bleh.

The first thing I said after trying the pasta was, "Hey! This tastes healthy!" and voila! A healthy Greek Pasta.

If you want to vamp up the sauce, like always I would encourage taking it from a plain tomato sauce, to a blush sauce. (Tomato and alfredo sauce combined).



Ingredients:

1/2 red bell pepper, diced
1/2 green bell pepper, diced
Some diced red onion (if you wish)
Extra virgin Olive oil
2 cloves of garlic, finely diced
1 Tbsp. Oregano
2 c. Tomato sauce (any brand)
Pepper
Feta cheese
Dried pasta (2 servings - amt. depends on size of pasta)
1 whole chicken breast - sliced

Directions:

1. Set water to boil for pasta, and make sure to salt the water. In a separate sauce pan, saute in olive oil, the peppers and onions- about 5 minutes. Add the garlic, oregano, and tomato sauce.
Simmer at a low heat.

2. When water boils add the pasta and cook to package directions- or until tender.

3. Season the chicken with salt and pepper, and cook until no longer pink. Add the chicken to the simmering sauce.

4. Combine the sauce and pasta, and upon serving into bowls, top with crumbled feta cheese and pepper.