This is one of my children's favorite Greek-inspired meals! Use whatever type of noodles you would like; both 12-ounce and 16-ounce packages work in this recipe. A 12-inch or 14-inch skillet is needed for this recipe in order to have enough room to toss all of the ingredients together. If you don't have a skillet that size, use a 6-quart pot. Serve this recipe with a Greek Garden Salad for a balanced meal!
Ingredients
Chicken
1½ pounds
boneless chicken breasts
pounded
1 large
lemons
juiced
3 tablespoons
red wine vinegar
2 tablespoons
extra virgin olive oil
1½ tablespoons
dried oregano
3 cloves
garlic
crushed
1 teaspoons
sea salt
½ teaspoons
black pepper
Pasta
12 ounces
brown rice fettuccine noodles
cooked all dente
5 cloves
garlic
crushed
1 pints
cherry tomatoes
halved
½ cups
kalamata olives
sliced
6 ounces
feta cheese
crumbled
½ cups
parsley
chopped
