Chicken Marinara Pita Pizzas
PREP TIME: 0min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 8g||40%|
|Total Carbs 44g||15%|
|Dietary Fiber 4g||16%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 cupgrape tomatoes
1 jar(6 oz.) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 mediumcucumber, quartered lengthwise, seeded and cut into 1/4 inch slices
1/2 cuppitted Kalamata olives, drained and halved
1/3 cupcoarsely chopped red onion
1 cupcoarsely crumbled feta cheese
freshly ground pepper for garnish
For the pasta:
6 oz.(2 cups) penne pasta
For the dressing:
1/4 cupextra-virgin olive oil
1/4 cupfresh lemon juice
1 tbsp.finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 tsp.pepper, or to taste
1/8 tsp.salt, or to taste
Cook the pasta according to package instructions.
Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion and feta cheese.
When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture and toss. Taste and adjust the seasoning.
Garnish the servings with pepper.
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